Tenderloin with Blue Cheese Butter – Coumadin-Safe Version
Servings
2Serving size
4 ounces steakThis recipe can be multiplied but does not make very good leftovers. The Blue Cheese Butter can be made a day or so in advance.
Serve with Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes or Roasted Garlic Mashed Potatoes
AND
Serve with Creamed Spinach or Herbed Zucchini or Low Sodium Creamed Spinach or Parmesan Squash or Parmesan Zucchini
Ingredients
| 2 Small Shallots, raw |
| 1 Tbsp. Fresh parsley |
| 1 tsp.. Unsalted butter |
| 2 tsp. Blue cheese |
| 1/8 tsp., ground Black pepper |
| 1/4 tsp. Salt |
| 8 ounces Beef tenderloin (2 4-ounce steaks) |
| 1 spray Spray olive oil |
Instructions
Preheat the oven to 450°F. Place a large skillet in the oven while it is preheating.
Sprinkle the beef with salt.
After it is hot spray the pan lightly with oil and place the filets in the pan. Return the pan to the oven and cook for about 7 minutes on the first side for medium rare. Turn and cook for about 3 - 4 minutes longer.
Remove the pan from the oven and place the steak on a plate. Top each with half of the seasoned butter.
Serve this recipe with one of these starch side dishes.
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Garlic Mashed Potatoes
Place the water in a large stock-pot over high heat. Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes, until slightly soft in…
AND
Serve this recipe with one of these vegetable side dishes.
Creamed Spinach
Place the spinach in a strainer and press with a rubber spatula or spoon until all excess water is removed. Place the olive oil in a skillet over medium heat. Add the diced onion and cook about 5 minutes until softened. Add the spinach and cook for about 2 minutes.…
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Low Sodium Creamed Spinach
Place the spinach in a strainer and press with a rubber spatula or spoon until all excess water is removed. Place the olive oil in a skillet over medium heat. Add the diced onion and cook about 5 minutes until softened. Add the spinach and cook for about 2 minutes.…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
I love the combination of steak and blue cheese. You find it on a lot of restaurant menus but I don’t order it because I know that I am going to get simply a big slab of blue cheese on top of my filet and it’s always just TOO much. Good cooking is about subtle and simple flavors that don’t overpower each other. This blue cheese “butter” has a subtle hint of blue cheese – just enough to enhance the beef and not smother it.