Ingredients

• 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

Instructions

1. 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.
2. 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.
3. Prepare barbecue (medium-high heat). Place steaks on grill rack (some marinade should still cling to meat). Cook 5 minutes. Turn steaks over. Divide blue cheese topping among steaks. Grill until topping softens and steaks are medium-rare, about 5 minutes longer.