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Beef Tenderloins with Roquefort Butter

Recipes from AlansKitchen.comMakes 6 servings

Prep Time: 10 min.
Refrigerator Time: 1 hr.
Cooking Time: 10 min.

Ingredients:

  • Butter Ingredients:
    • 1/3  cup Butter, softened
    •    2  ounces (1/2 cup) crumbled Roquefort cheese*
    •    2  Tablespoons chopped fresh parsley
    • 1/4  teaspoon freshly ground black pepper
  • Beef Ingredients:
    •    6  beef tenderloin steaks (2 pounds), about 1-inch thick
    • 1/2  teaspoon salt
    •    2  Tablespoons butter
    •    1  teaspoon finely chopped fresh garlic
    •    1  cup dry red wine**

Directions:

  1. In a small bowl, place 1/2 cup butter and cheese.

  2. Beat at low speed, scraping bowl often, until well mixed. Stir in parsley and pepper.
    Place butter mixture onto plastic food wrap and form into 4-inch log.

  3. Refrigerate until firm for at least 1 hour.

  4. Sprinkle steaks with salt.  Melt 2 Tablespoons butter in 12-inch skillet until sizzling.

  5. Add steaks and garlic and cook over medium-high heat 4 minutes, turning once, until brown.

  6. Add wine and cover.  Continue cooking, turning once, until steak is at desired doneness for 5 to 10 minutes.

  7. Meanwhile, remove butter mixture from refrigerator and let stand at least 15 minutes.

  8. To serve, cut butter into 6 slices and place 1 slice on center of each hot steak.

  9. Serve steaks with any remaining pan juices, if desired.

* - Substitute any type of blue cheese.
** - Substitute beef broth.

Alan's Kitchen Top: To keep the butter in a tubular shape versus having one side flatten by resting on the refrigerator shelf, try this trick.  Cut the tube from an empty roll of paper towels crosswise into a 4-inch length.  Make one lengthwise cut in the tube.  Place plastic wrapped butter log in cardboard tube and refrigerate.

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