Blue Cheese Beef Tenderloin

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Smokey Blue Cheese Beef Tenderloin
Blue Cheese Beef Tenderloin
1/3 cup crumbled blue cheese
1 tbsp. butter softened
1/2 tsp. cracked black pepper
1/2 tbsp. Colavita Olive Oil
2 beef tenderloin steaks (about 1 1/4 -inches thick)
fresh rosemary chopped
Prep time: 5 minutes, Cook time: about 15 minutes

Preheat oven to 400°F. Stir together cheese, butter
pepper in a small bowl; set aside. Heat olive oil in a
medium ovenproof skillet (not nonstick) over
heat until starting to smoke. Add steaks and sear
on each
side for 2 minutes. Spread blue cheese mixture
over the top
of steaks and place skillet in oven. Cook for 10
minutes for
medium-rare to medium. Sprinkle with rosemary.

Makes 2 servings.

Wine Pairing:
Bogle Petite Sirah
With a touch of smoky oak, this big, ripe Lake
County red is
perfect with the intense flavors of the tenderloin.
Wine Suggestion
Jordan Cabernet Sauvignon

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Comments   To add your comments, please log in.

From what I understand, most blue cheeses are not gluten free.

  Comment Number: 669
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