BEEF TENDERLOIN RECIPES: Beef Tenderloin Steaks With Blue Cheese

Beef Tenderloin Steaks With Blue Cheese



Beef Tenderloin Steaks With Blue Cheese

Ingredients

For the Steaks

  • 4 beef tenderloin steaks (filet mignon), 1½–2 inches thick

  • 1–2 tbsp olive oil

  • 1 tsp kosher salt

  • ½ tsp freshly ground black pepper

  • 1 tsp garlic powder (optional)

  • 1 tsp fresh thyme or rosemary (optional)

For the Blue Cheese Topping

  • ½ cup blue cheese crumbles (Gorgonzola or Roquefort work great)

  • 2 tbsp butter, softened

  • 1 tbsp mayonnaise or sour cream

  • 1 tbsp fresh parsley, chopped

  • 1 tsp lemon juice (optional, for brightness)

  • Fresh black pepper

Instructions

1. Make the blue cheese topping

  1. In a small bowl combine:

    • blue cheese

    • softened butter

    • mayonnaise or sour cream

    • parsley

    • lemon juice

    • pepper

  2. Mash together until creamy but still a bit chunky.

  3. Refrigerate until ready to use.

2. Prepare and sear the steaks

  1. Pat steaks dry thoroughly.

  2. Rub both sides with olive oil, salt, pepper, and herbs (if using).

  3. Heat a heavy skillet (cast iron preferred) over high heat.

  4. Sear steaks 2–3 minutes per side until a golden crust forms.

3. Finish cooking

You can finish in the skillet or transfer to an oven:

Skillet-only:

  • Reduce heat to medium.

  • Continue cooking 3–5 more minutes per side until desired doneness.

Oven-finish (most reliable):

  1. After searing both sides, transfer skillet to a 425°F (220°C) oven.

  2. Roast for:

    • Medium-rare: 5–7 minutes

    • Medium: 8–10 minutes

Use a meat thermometer:

  • Medium-rare = 130°F (54°C)

  • Medium = 140°F (60°C)

4. Melt the blue cheese topping

  1. When steaks are almost done, place a spoonful of the blue cheese mixture on each one.

  2. Return to oven or cover skillet for 1–2 minutes, just until it softens and melts slightly.

5. Rest and serve

Let steaks rest 5 minutes before serving so juices redistribute.
Serve with roasted potatoes, green beans, or a fresh salad.

Optional Upgrades

  • Add caramelized onions under the blue cheese.

  • Add a splash of balsamic glaze on the plate.

  • Use smoked blue cheese for deeper flavor.

  • Serve with a red wine–shallot reduction alongside.




OTHER INGREDIENTS

* 2 (6 ounce) beef tenderloin filets, 1 1/2 inches thick
* 2 ounces blue cheese, crumbled
* 2 tablespoons butter, softened
* 2 slices white bread, crusts removed and cubed
* 1 tablespoon olive oil
* 2 tablespoons grated Parmesan cheese

INSTRUCTIONS

1. 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 meat thermometer should
read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
2. 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. The beef tenderloin recipe is ready...enjoy it !
beef-tenderloin-with-roasted-shallots

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