Beef Tenderloins With Roquefort Butter

Beef Tenderloins With Roquefort Butter

Nothing could be easier than this cheese and butter-topped pan-sautéed steak.

10 min. prep time
6 servings
000 Ratings


Butter Log

1/2 cup Land O Lakes® Butter, softened
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
2 tablespoons Land O Lakes® Butter
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.

Recipe Tip

- 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.

Nutrition Facts (1 serving)

Calories: 380

Fat: 27g

Cholesterol: 140mg

Sodium: 600mg

Carbohydrates: 1g

Dietary Fiber: 0g

Protein: 32g

Recipe #12305B©2005Land O'Lakes, Inc.

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