Beef tenderloin steaks taste incredible with a dollop of blue cheese and mustard-flavored butter.
Story Behind the Recipe
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2 (6-ounce) (1-inch thick) beef tenderloin steaks
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon coarse ground pepper
2 tablespoons crumbled blue cheese
1 tablespoon Land O Lakes® Butter, softened
1 teaspoon chopped fresh chives
1 teaspoon Dijon-style mustard
Heat gas grill on medium-high or charcoal grill until coals are ash white. Rub steaks all over with oil. Sprinkle with salt and pepper.
Place steaks onto grill. Grill, turning once, 7-11 minutes or until internal temperature reaches 145°F. (medium-rare) or desired doneness.
Combine all remaining ingredients in bowl.
Dollop butter mixture over grilled steaks.
Read the Story Behind the Recipe
Eliminate one last minute dinner party task by making the blue cheese Dijon butter up to a day ahead of time; cover and refrigerate. Let stand at room temperature 30 minutes or until softened before serving.