Beef Tenderloins With Roquefort Compound Butter

Jun 08, 2023June 8, 20230 5
Beef Tenderloins With Roquefort Compound Butter - A mouth-watering recipe to satisfy the taste buds
in Main

Prep

25 min

Cook

15 min

Ready In

40 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/3 cup butter , softened
2 ounces crumbled Roquefort cheese
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped chives
1/4 teaspoon fresh ground black pepper
6 beef tenderloin steaks , about 1-inch thick
1/4 teaspoon kosher salt or 1/2 teaspoon salt
2 tablespoons butter
1 teaspoon finely chopped fresh garlic
1 cup dry red wine or 1 cup low sodium beef broth

Nutrision Information

Servings Per Recipe
6
Calories
520
Sugar
1g
Fat
41g
When you are looking to impress somebody, Beef Tenderloins with Roquefort Compound Butter is the perfect recipe. This dish is a complete flavour explosion in the mouth. The salty flavor of Roquefort in this dish contrasts beautifully with the tender beef steak and the hint of garlic. When you add the red wine reduction sauce, it all comes together to create a dish that's sophisticated and mouthwatering. This dish is perfect for those special occasions when you want to pull out all the stops and impress your family and friends with your culinary skills.

Instructions

1.In a small bowl, combine 1/3 cup softened butter, Roquefort cheese, parsley, chives, and black pepper.
2.Stir together until well-combined. Transfer to a piece of wax paper or plastic wrap and shape into a log approximately 1 1/2 inches in diameter.
3.Chill the butter log until firm, around 1 hour.
4.Preheat the oven to 400 degrees F (200 degrees C).
5.Season both sides of each beef tenderloin generously with kosher salt or regular salt.
6.Heat a large oven-safe skillet over high heat. Add 2 tablespoons of butter to the pan. Once the butter has melted, add the beef tenderloins and sear for about two minutes, without moving, to get a good brown crust on the first side.
7.Flip all the steaks and place the skillet in the preheated oven. Make sure the steak stays in the centre of the pan or the crusted side will overcook. For a medium-rare steak, cook for about 6–7 minutes. The internal temperature should be 130 degrees F.
8.Remove the skillet from the oven and transfer the steaks to a cutting board.
9.Cover the steaks with foil and rest for five to 10 minutes to let the juices redistribute. Meanwhile, pour 1 cup of red wine or low-sodium beef broth into the skillet.
10.Simmer for around five minutes, stirring with a wooden spoon to scrape up any browned bits in the pan.
11.Slice the Roquefort butter log into thin slices and place a couple of them on top of each steak before serving. Pour the red wine reduction sauce over the top of each beef tenderloin. Serve hot and enjoy!

PROS

This dish is perfect for a special occasion meal.
The tender and juicy beef tenderloin pairs perfectly with the tangy and creamy Roquefort compound butter, and the red wine reduction sauce adds an irresistible depth of flavor.
Plus, beef tenderloin is a good source of protein, iron, and vitamin B12.

CONS

This recipe is best for occasions due to the price of beef tenderloin.
It is very tender and can be expensive, so it’s not an everyday dish.

HEALTH & BENEFITS

Beef tenderloin is a good source of protein, iron, and vitamin B12, which helps with the formation of red blood cells. Additionally, the Roquefort cheese in the compound butter provides calcium and protein. However, this is not a low-fat or low-calorie dish and should be enjoyed in moderation as part of a balanced diet.

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