Seared Beef Tenderloin Steaks with Dark Beer Reduction and Blue Cheese |
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Prep Time: 2 Minutes Cook Time: 13 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Dark beer sauce and piquant blue cheese elevate this dish to steak-house quality. Finish cooking the steaks in the oven after searing; place them on the same pan as the Garlic-Herb Steak Fries to save cleanup time. Ingredients:
2 teaspoons steak rub (such as mccormick grill mates) |
4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick) |
1 teaspoon olive oil |
1 (12-ounce) bottle dark lager (such as michelob amberbock) |
2 tablespoons light brown sugar |
2 tablespoons crumbled blue cheese |
Directions:
1. Preheat oven to 450°.
2. Rub steak seasoning over both sides of steaks.
3. Heat olive oil in a large nonstick skillet over medium-high heat. Add steaks; cook 2 minutes on each side or until browned. Remove steaks from pan; place on a baking sheet. Bake at 450° for 4 to 5 minutes or until desired degree of doneness.
4. While steaks bake, combine beer and brown sugar in a medium bowl; add to skillet, scraping pan to loosen browned bits. Cook 6 minutes or until mixture is slightly syrupy and reduced to about 1/4 cup. Serve steaks with reduced sauce; sprinkle evenly with cheese.
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