1 pound tenderloin steaks, trimmed
1 (10 ounce) package neutral flavored dry onion dip
1 (10 ounce) package cream cheese, softened
1/3 cup milk
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh parsley
2 teaspoons garlic salt
1/4 teaspoon paprika
2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon clove oil
1 cup chopped celery
1/4 cup chopped onion
2 tablespoons soy sauce
2 teaspoons white sugar
1 teaspoon Worcestershire sauce
In a medium bowl, mix the mixture of the dip, cream cheese, milk, parsley, parsley mixture, garlic salt, paprika, garlic salt, basil and salt. Place in a large bowl and refrigerate 10 hours.
Meanwhile, in a medium bowl, combine the celery, onion, oil, celery mushroom and onion paste.
Dredge steaks in the rice mixture and place in shallow roasting pan. Cover roaster and refrigerate overnight.
The next morning, preheat oven to 450 degrees F (250 degrees C). If using steaks that are cut from the packet, place them in the roaster.
While steaks are roasting in oven, grease a large skillet or frying pan.
Remove steaks from roasting pan and brush with 2 tablespoons of the peanut butter mixture. Place steaks in oven and quickly cook 5 minutes on each side or until done. Transfer steaks to serving platter and brush with milk and remaining peanut butter mixture.
Dredge uncooked steaks in 2 tablespoons of the egg white mixture and place in baking dish. Brush with soy sauce. Drizzle with sugar and Worcestershire sauce, then sprinkle evenly with celery bits and onion.
Ok so I didn't follow the recipe exactly... I didn't use onions or mushrooms because I don't like them and didn't have them. I used red bell pepper, added 1 tsp. greek seasoning, and 1/2 tsp. dried tumeric. I think next time I will add more veggies but who knows...
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