2- 1 1/4" filets
Italian dry salad dressing mix
1 pkg Sunny Select blue cheese crumbles
1 pkg Columbus proscuitto
1 bunch asparagus
1-2 bottles Beringer Merlot 2008
Take Filets and cut a large pocket in the middle of filet. Put filets in a medium size bowl with 1/4 Beringer Merlot and let sit in refrigerator for 15 minutes. Take filets out of refrigerator and blue cheese. Stuff blue cheese int he middle of filets. Take good olive oil and rub over filets. Take Italian seasoning and rub over filets. Pour 2 glasses of Beringert Merlot in Merlot glasses. Take proscuitto and wrap filets making sure blue cheese stays inside filet. Use toothpicks to secure proscuitto. Take asparagus wash and cut bottom stems, brush with olive oil and set aside. Fire up BBQ. Take filets and sear 3 minutes on both sides. Cook to desired temp. Grill asparagus for 15 minutes. Pour 2 more glasses of Beringer Merlot and serve with bue cheese stuffed/ wrapped in proscuitto filet with asparagus. Open second bottle of Beringer Merlot so that it can breathe.