Grilled Tenderloin Steaks With Bacon Mushroom Stuffing

• 2 (6 ounces each) boneless tenderloin beef steaks
• 2 strips bacon, cut in ½-inch pieces
• 2 Tablespoons chopped onion
• 2 Tablespoons chopped mushrooms
• ¼ cup cornbread-stuffing mix
• ¼ cup water
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Bacon Glaze

• 2 strips bacon, cut in ½-inch pieces
• ½ cup balsamic vinegar
• 1 Tablespoon vegetable oil
• 2 Tablespoons brown sugar
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Cook bacon in skillet until almost crisp; add chopped onion and mushrooms; sauté until tender. Add cornbread stuffing and water; mix well; continue cooking for about 5 minutes. Remove from heat. Make a slit in side of steak to form a pocket; fill each steak with half of stuffing mixture. Seal with wooden pick. Grill to desired doneness over hot coals.

Bacon Glaze
Cook bacon in skillet until almost crisp. Add balsamic vinegar, vegetable oil and brown sugar. Cook over low heat until brown sugar dissolves and mixture is thoroughly blended. Top each steak with Bacon Glaze.

Serves 2

Nutrition per serving (313 g): 686 calories; 41 g fat (13 g saturated; 1 g trans fats); 151 mg cholesterol; 523 mg sodium; 30 g carbohydrate; 45 g protein; 56 mg calcium; 6 mg iron