Print Options

Back to Herbed Blue Cheese Steaks >

Include these items:

Taste of Home Logo

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

2 of 2

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.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.