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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.
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    4 servings


  • 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


  • 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 15x10x1-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 thermometer should read 135°; medium, 140°; medium-well, 145°).
  • 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.
Nutrition Facts
1 each: 376 calories, 17g fat (6g saturated fat), 82mg cholesterol, 543mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 39g protein.

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