Beef Tenderloins With Roquefort Compound Butter

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 19mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place 1/2 cup butter and cheese in small bowl.
  • Beat at low speed, scraping bowl often, until well mixed.
  • Stir in parsley, chives and pepper.
  • Place butter mixture onto plastic food wrap; form into 4" log.
  • Refrigerate until firm(about 1 hour).
  • Sprinkle steaks with salt.
  • Melt 2 tablespoons butter in 12" skillet until sizzling; add garlic for 30 seconds.
  • Add steaks to garlic infused butter.
  • Cook over medium-high heat 4 minutes, turning once, until brown.
  • Add wine.
  • Cover, and continue cooking, turning once, until steak is at desired doneness(5-10 mins).
  • Meanwhile, remove butter mixture from refrigerator; let stand at least 15 minutes.
  • To serve, cut butter into 6 slices; place 1 slice on center of each hot steak.
  • Serve steaks with any remaining pan juices, if desired.
  • 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).
  • Serve with sauteed mushrooms, white baked potatoes, roasted asparagus, freshly baked bread, and red wine.
  • Enjoy!
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