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Herbed Blue Cheese Steaks

Herbed Blue Cheese Steaks
Fresh herbs and tangy cheese top my tenderloin steaks. I’ve also used pork tenderloin, replacing the basil and tarragon with sage.
4 ServingsPrep: 25 min. Bake: 15 min.

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
© Taste of Home 2013

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Herbed Blue Cheese Steaks (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013