Prep 15 mins
Cook 12 mins
Our local grocery store sometimes will have chefs prepare sample dishes & this was one of them. I find that a little butter goes a long way, so I've been able to reduce the amount by half & there is still plenty of savory flavor to top your steak with. For those watching carb content it is 6 net carbs. You will probably have some left over Bleu Cheese Garlic Butter & once you taste it, you'll think of many things beside steak you'll want to add it too.
Garlic Bleu Cheese Butter
- 2 garlic cloves, chopped
- 1.23 ml onion powder or 1.23 ml garlic powder
- 1.23 ml McCormick's Montreal Brand steak seasoning or 1.23 ml other seasoning salt
- 59.14 ml butter
- 78.07 ml crumbled blue cheese
- 1.23 ml dried thyme
- 4 petite filet mignon steaks
- 3-4 clove garlic (chopped)
- 1.23 ml seasoning salt
- 0 black pepper
- 0 soy sauce
- cooking spray
- Bleu Cheese Garlic butter: Add butter,garlic, thyme, and seasoning to food processor or blender and puree.
- Add Bleu Cheese and puree.
- Set aside and refrigerate.
- Steak: Mix seasoned salt, garlic,pepper, and soy sauce to create marinade.
- Place steaks and marinade in a large dish and marinate for 10 minutes, turning once.
- Discard marinade.
- Spray grill with cooking spray and grill steaks for@ 6 minutes on each side for medium.
- When fresh off the grill,serve each steak with a TBL.
- of Bleu Cheese Garlic Butter on top.
I would be thrilled if I got this meal at a 5 star restaurant!!! Made the bcgb on a NY strip steak cooked medium rare. Spicy creamed spinach on the side and crescent rolls, pomegranate water and Pinot noir. I made the butter exactly as the recipe says and really did think it was perfect. The only change I made was that I marinated for two-three times the suggested amount (basically because I was waiting on my boyfriend to come back from the store with the second shallot:)) some of the other reviews said it was too much salt and garlic. This thought never crossed our minds as we gabbed about how every bite was just as good as the first. We are planning to make it for our best friends for a nice spring porch dinner. Highly recommended.
We followed exactly according to directions (the measurements for soy sauce and pepper were somewhat vague). I agree with other reviews that the garlic was a bit strong and it was a little bit too salty. I was not impressed with this recipe and I would not make this again.
This was an excellent steak after making following changes: BUTTER- skipped the garlic/onion powder, used 25% less sodium Montreal steak seasoning STEAK- used low sodium soy sauce, and the same low sodium seasoning as in butter