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Tenderloin with Blue Cheese Butter

Servings

2

Serving size

4 ounces steak
COOKING TIME
30 Minutes

This recipe can be multiplied but does not make very good leftovers. The Blue Cheese Butter can be made a day or so in advance.

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Tenderloin with Blue Cheese Butter

Ingredients

1 Small Shallots, raw (minced)
2 Tbsp. Fresh parsley (minced)
1 tsp.. Unsalted butter (softened)
2 tsp. Blue cheese
1/8 tsp., ground Black pepper
1/4 tsp. Salt
2 4 ounces Beef tenderloin (2 4-ounce steaks)
1 spray Spray olive oil

Instructions

Mash together the shallot, parsley, butter, blue cheese and pepper until smooth.

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.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Blue cheese is gluten-free.

Sodium

This is a low sodium recipe.

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.

"Age is not important unless you're a cheese."

Helen Hayes, Actress