Bleu Cheese Steaks and Potatoes for Father's Day


  • 1 1/2 tablespoons olive oil
  • 3 teaspoons minced fresh parsley, divided
  • 2 garlic cloves, minced
  • 6 1-inch-thick beef tenderloin steaks (about 6 ounces each)
  • 2 ounces cream cheese, room temperature
  • 1/4 cup finely crumbled blue cheese (about 1 ounce)
  • 2 tablespoons finely chopped seeded red or green jalapeño chiles
  • 1 shallot, finely chopped
  • 3/4 teaspoon white wine vinegar


Combine olive oil, 2 teaspoons parsley, and garlic in 8x8x2-inch glass dish. Sprinkle steaks with salt and pepper. Add steaks to dish and turn to coat. Marinate steaks 30 minutes or cover and chill up to 1 day.

Mix cream cheese, blue cheese, chiles, shallot, vinegar, and remaining 1 teaspoon parsley in medium bowl. Season blue cheese topping to taste with salt and pepper.

For the potatoes:


  • 5 (12-ounce) baking potatoes
  • 1 1/2 cups low-fat buttermilk
  • 1/2 cup (2 ounces) crumbled blue cheese
  • 1/4 cup finely chopped fresh chives
  • 2 tablespoons butter
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 bacon slices, cooked and crumbled


Preheat oven to 375°.

Bake potatoes at 375° for 1 hour or until tender. Cool 10 minutes or until cool enough to handle. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place potato pulp, buttermilk, and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Spoon about 1/2 cup potato mixture into each of 8 shells (reserve remaining shells for another use). Arrange stuffed shells on a baking sheet. Bake at 375° for 20 minutes or until thoroughly heated.

As the Culinary Director for ABC 7, I whip up cooking segments on ABC 7 News at Noon, along with recipes, cooking tips, reviews and great food finds on MySuncoast Dining at