Herbed Blue Cheese Steaks Recipe

Herbed Blue Cheese Steaks Recipe photo by Taste of Home

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Fresh herbs and tangy cheese top my tenderloin steaks. I’ve also used pork tenderloin, replacing the basil and tarragon with sage.

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Herbed Blue Cheese Steaks Recipe

Prep: 25 min. Bake: 15 min.

Yield: 4 Servings

25 15 40

Ingredients

1/4 cup crumbled blue cheese
1/4 cup soft bread crumbs
4 teaspoons olive oil, divided
1 teaspoon pepper, divided
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
3/4 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
3/4 teaspoon minced chives
1/2 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
4 beef tenderloin steaks (6 ounces each)
1/2 teaspoon salt
1/4 cup chopped onion
2 garlic cloves, minced
1 cup reduced-sodium beef broth
3/4 cup Cognac or additional reduced-sodium beef broth

Directions

In a small bowl, combine the blue cheese, bread crumbs, 1 teaspoon oil, 1/2 teaspoon pepper, basil, oregano, dill, chives and tarragon; set aside.
Sprinkle steaks with salt and remaining pepper. In a large skillet over medium-high heat, cook steaks in remaining oil for 2 minutes on each side. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan; top with blue cheese mixture.
Bake at 350° for 12-18 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Meanwhile, in the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Gradually stir in broth and Cognac, scraping up any browned bits from bottom of pan. Cook until liquid is reduced by half. Serve with steaks. Yield: 4 servings.

Nutritional Facts 1 steak with 1 tablespoon sauce equals 376 calories, 17 g fat (6 g saturated fat), 82 mg cholesterol, 543 mg sodium, 5 g carbohydrate, trace fiber, 39 g protein.

Originally published as Herbed Blue Cheese Steaks in Country Woman Christmas Annual 2012, p44