7 beef tenderloins, thinly sliced
1 medium onion, thinly sliced
5 cloves garlic, minced
1 teaspoon paprika
1 cup brown sugar
1 cup water
1 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper
10 slices British cheese, cubed
1 tablespoon olive oil
1 pound carrots, cut into thin strips
1 pound Russet potatoes, cut into leaves
1/2 chopped onion
4 cups dry white wine
Preheat grill for medium high heat.
Lightly oil grate.
Melt the brown sugar and 1/2 cup water in a small saucepan. Mix the brown sugar mixture with the water and sprinkle over both steaks. Brush the oil onto the steaks, rolling them every 5 minutes to allow the sugar to soak into the inside opening of the steaks.
Make a well in the center of both steaks, and pour the dried parsley over the steaks. Sprinkle with salt, pepper and cheese, and spread marinade across the inside of each steak. Grill the steaks for 15 minutes, turning steaks every 5 minutes. Grill steaks for 20 minutes, turning steaks once. Remove steaks from grill, brush with white wine.
Set the steaks on the grill, and brush white wine liberally over all sides. Grill steaks for 5 to 10 minutes on each side, or until all the liquid has evaporated. Serve hot, or warm.