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Looking For Recipe Using Beef Stuffed With Bleu Cheese and Cognac

EggbertGreenIIEggbertGreenII Posts: 206
edited December 5 in EggHead Forum
Many years ago, we had a recipe using the above ingredients cooked on a rotisserie. The meat, was slit and stuffed with the bleu cheese which was made into a paste using the cognac. As the meat turned the cheese began to melt and form a crust over the meat. I think the meat was a Chateaubriand, but my wife insists it was a London broil. Anyone recall such a recipe? I'm thinking this would be a good recipe to try on the Joetisserie.
Tampa Bay, Florida

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