Beef Tenderloins With Roquefort Compound Butter

Total Time: 19 mins Preparation Time: 10 mins Cook Time: 9 mins

Ingredients

• Servings: 6
• 1/3 cup butter, softened
• 2 ounces crumbled roquefort cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon finely chopped chives
• 1/4 teaspoon fresh ground black pepper
• 6 beef tenderloin steaks, about 1-inch thick
• 1/4 teaspoon kosher salt or 1/2 teaspoon salt
• 2 tablespoons butter
• 1 teaspoon finely chopped fresh garlic
• 1 cup dry red wine or 1 cup low sodium beef broth

Recipe

• 1 place 1/2 cup butter and cheese in small bowl.
• 2 beat at low speed, scraping bowl often, until well mixed.
• 3 stir in parsley, chives and pepper.
• 4 place butter mixture onto plastic food wrap; form into 4" log.
• 5 refrigerate until firm(about 1 hour).
• 6 sprinkle steaks with salt.
• 7 melt 2 tablespoons butter in 12" skillet until sizzling; add garlic for 30 seconds.
• 8 add steaks to garlic infused butter.
• 9 cook over medium-high heat 4 minutes, turning once, until brown.
• 10 add wine.
• 11 cover, and continue cooking, turning once, until steak is at desired doneness(5-10 mins).
• 12 meanwhile, remove butter mixture from refrigerator; let stand at least 15 minutes.
• 13 to serve, cut butter into 6 slices; place 1 slice on center of each hot steak.
• 14 serve steaks with any remaining pan juices, if desired.
• 15 tip: to keep the butter in a tubular shape versus having one side flatten by resting on the refrigerator shelf, try this trick. cut the tube from an empty roll of paper towels crosswise into a 4" length. make one lengthwise cut in the tube. place plastic wrapped butter log in cardboard tube and refrigerate. (land o' lakes recipe).
• 16 serve with sauteed mushrooms, baked potatoes, roasted asparagus, freshly baked bread, and red wine.
• 17 enjoy!