Beef Tenderloin Steaks with Blue Cheese Topping

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

Beef Tenderloin Steaks with Blue Cheese Topping
Photos courtesy of Beef. It's What’s For Dinner

9 ingredients

4 servings

25 minutes

Nutrition information per serving: 

 206 Calories; 90 Calories from fat; 10g Total Fat (4 g Saturated Fat; 4 g Monounsaturated Fat;) 79 mg Cholesterol; 406 mg Sodium; 2 g Total Carbohydrate; 0.1 g Dietary Fiber; 26 g Protein; 1.8 mg Iron; 7.3 mg NE Niacin; 0.6 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.6 mg Zinc; 29.3 mcg Selenium; 95.9 mg Choline.

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

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.

  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
  • Refrigerate food promptly.

Cooking:

1. Combine topping ingredients in small bowl. Rub beef Tenderloin Seaks with garlic.

2. 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.

Cook's Tip: 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.

3. Season with salt; sprinkle with parsley.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

Source: beefitswhatsfordinner.com