Herbed Blue Cheese Steaks |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Fresh herbs and tangy cheese top my tenderloin steaks. Iâve also used pork tenderloin, replacing the basil and tarragon with sage. Ingredients:
1/4 cup crumbled blue cheese |
1/4 cup soft bread crumbs |
4 teaspoons olive oil, divided |
1 teaspoon pepper, divided |
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil |
3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano |
3/4 teaspoon snipped fresh dill or 1/4 teaspoon dill weed |
3/4 teaspoon minced chives |
1/2 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon |
4 beef tenderloin steaks (6 ounces each) |
1/2 teaspoon salt |
1/4 cup chopped onion |
2 garlic cloves, minced |
1 cup reduced-sodium beef broth |
3/4 cup cognac or additional reduced-sodium beef broth |
Directions:
1. In a small bowl, combine the blue cheese, bread crumbs, 1 teaspoon oil, 1/2 teaspoon pepper, basil, oregano, dill, chives and tarragon; set aside.
2. Sprinkle steaks with salt and remaining pepper. In a large skillet over medium-high heat, cook steaks in remaining oil for 2 minutes on each side. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan; top with blue cheese mixture.
3. Bake at 350° for 12-18 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
4. Meanwhile, in the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Gradually stir in broth and Cognac, scraping up any browned bits from bottom of pan. Cook until liquid is reduced by half. Serve with steaks. Yield: 4 servings.
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