Bacon Wrapped Tenderloins with Marinated Portabella Mushrooms and Blue Cheese
Recommended Wine Pairing: Chardonnay (Santa Barbara County) / Chardonnay (Eden Valley)

1 cup balsamic vinegar
1/4 cup extra virgin olive oil
4 cloves minced garlic
2 teaspoons cracked pepper
1 teaspoon salt
4 (6-oz.) Greg Norman Signature™ Wagyu Tenderloin Steaks
4 strips center cut bacon
4 portabella mushroom caps, cut into 1-inch thick slices
2 oz. blue cheese, crumbled
Chopped fresh rosemary or Italian parsley

Place vinegar, oil, garlic, pepper and salt in a small bowl. Divide mixture into 2 large resealable bags. Place steaks in 1 bag and set the other aside. Seal bags and refrigerate for at least 1 hour, or up to 24 hours. Place mushroom slices in reserved bag of marinade 30 minutes before cooking. When ready to cook, remove steaks from marinade and wrap a strip of bacon around the edges of each, securing with toothpicks. Cook beef and mushrooms on grill over medium coals for about 5 minutes on each side, or until beef is cooked to your liking, making sure bacon is fully cooked. (Steaks will be medium-rare at this point.) Turn off grill and top steaks with Blue cheese. Cover grill and let stand until cheese has melted. Serve steaks over mushrooms garnished with fresh herbs. Makes 4 servings.

Serves: 4

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