Pittsburgh Steelers' Steak
beef, filet mignon
well-trimmed, 1/2 inch thick, 4 steaks
salad dressing, italian
parmesan, parmigiano-reggiano cheese, grated
bread cubes, dry
Trim fat from steaks.
Marinate steaks in Italian salad dressing overnight in the refrigerator.
Preheat oven to 350℉ (180℃).
Put mozzarella, swiss and parmesan cheeses in a food processor bowl.
Heat oil in nonstick skillet; add bread cubes, toss and sauté until brown.
Sprinkle cubes with additional parmesan.
Put three-fourths of the browned cubes in food processor with the cheeses.
Pulse twice only.
Drain the marinade from the steaks and place them on wax paper.
Press a handful of the cheese mixture carefully on each steak.
Place steaks in a baking dish, leaving plenty of room around each steak.
Bake 20 minutes for medium, 25 minutes for medium-well.