BEEF TENDERLOIN STEAKS WITH BLUE CHEESE TOPPING
Try a steakhouse classic at home. Garlic-rubbed Beef Tenderloin Steaks are topped with creamy blue cheese.
Provided by BIWFD
Categories Entrée
Time 25m
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Combine topping ingredients in small bowl. Rub beef Tenderloin Seaks with garlic.
- Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. One to two minutes before steaks are done, top evenly with topping.
- Season with salt; sprinkle with parsley.
Nutrition Facts : Calories 210
CHEESE-CRUSTED BEEF TENDERLOIN STEAKS
Cue the cool jazz. This juicy steak with a savory blue-cheese-and-chive topping has all the makings of a classic night out. Table for two?
Provided by My Food and Family
Categories Beef
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat broiler.
- Season steaks with pepper. Broil, 6 inches from heat, 5 min. on each side or until medium doneness (160ºF). Meanwhile, combine remaining ingredients.
- Top steaks with cheese mixture.
- Broil 2 to 3 min. or until cheeses are melted and lightly browned.
Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 29 g
OVEN-SEARED BEEF TENDERLOIN WITH HERB PAN SAUCE
A steakhouse quality meal in the comfort of your own home. Swanson® Beef Stock, fresh herbs and a bit of cream combine to make a sophisticated pan sauce for quality beef tenderloin steaks.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 50m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Pat the steaks very dry with paper towels; season both sides with salt and pepper. Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats.
- Heat a 10-inch cast iron pan over medium-high heat for about one minute. Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven.
- Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove skillet from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.)
- Melt unsalted butter in the same skillet over low heat; add diced shallots. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute. Stir in the deli mustard.
- Increase the heat to medium-high. Whisk in Swanson® Beef Stock and Worcestershire sauce, continuing to scrape up browned bits from the pan. Bring to a boil and cook until slightly reduced, about 5 minutes.
- Reduce the heat to medium. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes. Stir in the parsley, chives, thyme, and oregano.
- Spoon the herb sauce over steaks; serve immediately.
Nutrition Facts : Calories 448.3 calories, Carbohydrate 5.8 g, Cholesterol 99.5 mg, Fat 37.6 g, Fiber 0.3 g, Protein 22 g, SaturatedFat 14.1 g, Sodium 717.5 mg, Sugar 2.7 g
BLUE CHEESE-CRUSTED SIRLOIN STEAKS
My wife adores this steak-and me when I fix it for her. She thinks it's the ideal dish for Friday night after a long workweek. -Michael Rouse, Minot, North Dakota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat broiler. In a large broil-safe skillet, heat 1 tablespoon butter over medium heat; saute onion until tender. Transfer to a bowl; stir in cheese and bread crumbs., Cut steak into 4 pieces; sprinkle with salt and pepper. In same pan, heat remaining butter over medium heat; cook steaks until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-5 minutes per side. , Spread onion mixture over steaks. Broil 4-6 in. from heat until lightly browned, 2-3 minutes.
Nutrition Facts : Calories 326 calories, Fat 16g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 726mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.
BEEF STEAKS WITH BLUE CHEESE
My guests often ask for this winning recipe and are surprised at how simple it is to prepare.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place meat on broiler pan. Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat is browned and cooked to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a bowl, combine the blue cheese and butter; set aside. In a skillet, saute bread cubes in oil until golden brown. Sprinkle with Parmesan cheese. Top steaks with blue cheese mixture and sprinkle with croutons; broil 1 minute longer or until cheese is slightly melted.
Nutrition Facts : Calories 686 calories, Fat 42g fat (20g saturated fat), Cholesterol 155mg cholesterol, Sodium 649mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 58g protein.
CHEESE-CRUSTED BEEF TENDERLOIN STEAKS
Cue the cool jazz. This juicy steak with a savory blue-cheese-and-chive topping has all the makings of a classic night out. Table for two?
Provided by ATHENOS
Yield 2
Number Of Ingredients 6
Steps:
- Heat broiler.
- Season steaks with salt and pepper. Broil, 6 inches from heat, 10 min. or until medium doneness (160ºF), turning after 5 min. Meanwhile, mix cheeses and chives.
- Top steaks with cheese mixture.
- Broil 2 to 3 min. or until cheeses are melted and lightly browned.
Nutrition Facts : ServingSize 1 serving, Calories 383 calories, Sugar 0.1 g, Fat 29 g, Carbohydrate 0.7 g, Cholesterol 119 mg, Protein 29 g, SaturatedFat 14 g, Sodium 333 mg, TransFat 0.2 g
BEEF TENDERLOIN STEAKS WITH GORGONZOLA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Let meat rest 10 minutes before beginning dinner preparation.
- Place a large, flat griddle or skillet over high heat. When hot, using a pair of tongs and a folded paper towel, wipe cooking surface with oil and place steaks on hot pan. Caramelize the steaks, 2 minutes on each side. Reduce heat to moderate. Season meat with salt and pepper and cook 4 to 5 minutes longer on each side.
- Preheat broiler to high.
- Arrange steaks on baking sheet. Top each steak with 3 ounces Gorgonzola. Place baking sheet 6 inches from broiler heat just long enough to melt the cheese. Remove meat from the oven and top with slivers of fresh sage. Let meat rest 2 or 3 minutes, then serve immediately.
TENDERLOIN OF BEEF WITH BLUE CHEESE AND HERB CRUST
Simple and elegant, this dish is a sure winner. Whether serving an intimate dinner for two or a number of guests, the delicious flavors of madiera and blue cheese are a perfect choice with the beef tenderloin. Serve with Potato Gratin and Pan Steamed Lemon Asparagus for an unbeatable combination.
Provided by Stinkerbell
Categories Steak
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the butter and the flour together.
- Bring the beef broth and madiera to a boil.
- Whisk in the butter and flour mixture until completely dissolved.
- Simmer for about 15 to 20 minutes, until the liquid is thickened and reduced by half.
- While the sauce is simmering, preheat the oven to 350*F.
- Spray the rack of a roasting pan with nonstick spray and place in the pan.
- Slice the tenderloin into 6 portions that are approximately 3 inched in diameter and 1 1/2 inches thick.
- Tie butcher's twine around the beef medallions so they maintain their shape while cooking if desired.
- Combine the breadcrumbs, blue cheese, parsley, chives and pepper to form a paste.
- Heat the olive oil in a nonstick skillet over high heat.
- Sear the medallions until just browned, 2 to 3 minutes on each side.
- Arrange the medallions in a roasting pan.
- Coat the top side of each medallion with 3 TBs of the blue cheese and herb crust.
- Roast until the crust is golden brown and the meat is cooked as desired, about 6 to 8 minutes for medium rare, depending on the size of the medallions.
- If butchers twine was used, be sure to remove it.
- Serve the medallions on a pool of the warm madiera sauce.
COFFEE-CRUSTED BEEF TENDERLOIN STEAK
Surprisingly delicious fusion of coffee and cinnamon. Garnish steaks with whole coffee beans and whole cinnamon sticks.
Provided by teamswitch
Categories Meat and Poultry Recipes Beef Steaks
Time 55m
Yield 2
Number Of Ingredients 7
Steps:
- Sift ground espresso beans, brown sugar, cinnamon, cayenne pepper, salt, and black pepper together in a bowl. Generously coat all sides of each steak with espresso mixture. Place steaks on a plate and refrigerate for flavors to blend, about 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat a large oven-proof skillet over medium-high heat; add canola oil. Place steaks in the hot oil and cook until bottom of each steak is browned, 1 1/2 to 2 minutes. Flip steaks and place skillet in the preheated oven.
- Cook the steaks in the preheated oven to your desired degree of doneness, 4 to 5 minutes for medium-rare. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover skillet with a tented piece of aluminum foil and let steaks rest for at least 5 minutes.
Nutrition Facts : Calories 521.7 calories, Carbohydrate 23.1 g, Cholesterol 142.8 mg, Fat 25.9 g, Fiber 1.2 g, Protein 47.3 g, SaturatedFat 7.9 g, Sodium 107.1 mg, Sugar 19.8 g
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