Beef Tenderloins with Roquefort Butter
Prep Time: 10 min.
Time: 1 hr.
Cooking Time: 10 min.
- Butter Ingredients:
- 1/3 cup Butter, softened
- 2 ounces
(1/2 cup) crumbled Roquefort cheese*
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
- 1 teaspoon
finely chopped fresh garlic
- 1 cup dry
In a small bowl, place 1/2 cup butter
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.
Refrigerate until firm for at least 1 hour.
Sprinkle steaks with salt. Melt 2
Tablespoons butter in 12-inch skillet until sizzling.
Add steaks and garlic and cook over
medium-high heat 4 minutes, turning once, until brown.
Add wine and cover. Continue cooking,
turning once, until steak is at desired doneness for 5
to 10 minutes.
Meanwhile, remove butter mixture from
refrigerator and let stand at least 15 minutes.
To serve, cut butter into 6 slices
and place 1 slice on center of each hot steak.
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.
Page 1 of 1