Nothing could be easier than this cheese- and butter-topped pan-sautéed steak.
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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 (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.
Beat 1/2 cup butter and cheese in bowl 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 1 hour or until firm.
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.
Remove butter mixture from refrigerator; let stand at least 15 minutes.
Cut butter into 6 slices; place 1 slice on center of each hot steak. Serve steaks with any remaining pan juices, if desired.
- 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.