2 ounces (1/2 cup) crumbled Roquefort cheese*
2 tablespoons chopped fresh parsley
1/4 teaspoon freshly ground black pepper
6 beef tenderloin steaks (2 pounds), about 1-inch thick
1/2 teaspoon salt
1 teaspoon finely chopped fresh garlic
1/2 cup dry red wine**
Place 1/2 cup butter and cheese in small bowl. Beat at low speed, scraping bowl often, until well mixed. Stir in parsley and pepper. Place butter mixture onto plastic food wrap; form into 4-inch log. Refrigerate until firm (1 hour).
Sprinkle steaks with salt. Melt 2 tablespoons butter in 12-inch skillet until sizzling; add steaks and garlic. Cook over medium-high heat 4 minutes, turning once, until brown. Add wine. Cover; continue cooking, turning once, until steak is at desired doneness (5 to 10 minutes).
Meanwhile, remove butter mixture from refrigerator; let stand at least 15 minutes. To serve, cut butter into 6 slices; 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.
- To keep the butter in a round log 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.