Beef Tenderloins With Roquefort Butter

Beef Tenderloins With Roquefort Butter
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Nothing could be easier than this cheese and butter-topped pan-sautéed steak.
10 min
Prep Time
1:10
Total Time
6 servings

Ingredients

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

Beef

6 (1-inch thick)
beef tenderloin steaks
1/2 teaspoon
salt
2 tablespoons
Land O Lakes® Butter
1 teaspoon
finely chopped fresh garlic
1/2 cup
dry red wine**
 
*Substitute any type of blue cheese.
**Substitute beef broth.

Directions

  1. Beat 1/2 cup butter and cheese in bowl at low speed, scraping bowl often, until well mixed. Stir in parsley and pepper. 
  2. Place butter mixture onto plastic food wrap; form into 4-inch log. Refrigerate 1 hour or until firm.
  3. 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, 5-10 minutes or until steak is at desired doneness.
  4. Remove butter mixture from refrigerator; let stand at least 15 minutes. 
  5. Cut butter into 6 slices; place 1 slice on center of each hot steak. Serve steaks with any remaining pan juices, if desired.

Recipe Tips

- 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
Cholesterol
140mg
Carbohydrates
1g
Protein
32g
Fat
27g
Sodium
600mg
Dietary Fiber
0g

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