New York Wine & Grape Foundation

join or renew

Beef Tenderloin Steaks with Blue Cheese Topping

  • Courtesy of New York Beef Council & BEEF. IT’S WHAT’S FOR DINNER.®

Try a steakhouse classic at home. Garlic-rubbed Beef Tenderloin Steaks are topped with creamy blue cheese.

  • Prep Time: 25 min
  • Servings: 4
  • Calories: 210
  • Pair with Cabernet Sauvignon, Syrah

Ingredients

  • 4 Beef Tenderloin Steaks, cut 1 inch thick (about 1 pound)
  • 1 large clove garlic, halved
  • 1/2 teaspoon salt
  • 2 teaspoons chopped fresh parsley leaves

Topping: 

  • 2 tablespoons cream cheese
  • 4 teaspoons crumbled blue cheese
  • 4 teaspoons plain yogurt
  • 2 teaspoons minced onion
  • Dash ground white pepper

Preparation

Combine topping ingredients in small bowl. Rub steaks with garlic.

To Broil:
Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. One to two minutes before steaks are done, top evenly with topping.

To Grill:  
Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. One minute before steaks are done, top evenly with topping.

Season with salt & sprinkle with parsley.

Facebook
Twitter
LinkedIn
Pinterest
Email