Ingredients

¼ cup (60 mL) finely crumbled blue cheese 2 tbsp (30 mL) EACH grated Parmesan cheese and sour cream 1 tbsp (15 mL) finely chopped fresh chives 4 tsp (20 mL) butter, melted 2 cloves garlic, minced 1 tsp (5 mL) EACH salt and freshly ground pepper 4 Beef Tenderloin Grilling Steaks, 1 inch (2.5 cm) thick (EACH about 5 oz/150 g or 1¼ lb/625 g total) Additional chopped fresh chives (optional)

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Directions

1. Combine blue cheese, Parmesan cheese, sour cream and 1 tbsp (15 mL) chives in a small bowl; set aside. 2. Combine butter, garlic, salt and pepper in another small bowl. Pat steaks dry with paper towel. Brush all over with butter mixture. 3. Heat a large broiler-safe cast-iron or heavy stainless steel skillet over medium-high heat. Sear steaks for 4 to 6 minutes, turning once until browned on both sides. Spoon reserved blue cheese mixture evenly over top of steaks, dividing equally. 4. Broil steaks on middle rack of oven for 3 to 4 minutes or until topping is bubbling and steak is cooked to medium-rare doneness (145°F/63°C) at the least, testing doneness with a digital instant-read thermometer inserted sideways into each steak (or 160°F/71°C for medium, or 170°F/77°C for well-done). 5. Transfer steaks to warmed plates. Let rest for 5 minutes. Sprinkle with additional chives before serving, if desired.

How to Cook It

Broiling

Cuts Used in This Recipe

Blue Cheese Crowned Beef Steak Medallions

Steaks

Blue Cheese Crowned Beef Steak Medallions

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Tenderloin Grilling Steak

Short Tenderloin Tip Peeled

Butt Tenderloin Roast