Beef Fillets with Blue Cheese Butter

Oxmoor House
In this recipe, a simple tenderloin fillet is served unadorned for the youngsters and topped with a sophisticated Blue Cheese Butter for the grown-ups.
Makes 4 servings

Ingredients

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4 (4-oz.) beef tenderloin fillets (about 1 inch thick)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter, softened
1/4 cup crumbled blue cheese
2 tablespoons chopped fresh or frozen chives
Olive oil cooking spray

Preparation

Prep: 5 Minutes
Cook: 8 Minutes

1. Sprinkle fillets evenly with salt and pepper. Let stand at room temperature.

2. Meanwhile, combine butter, blue cheese, and chives a small bowl; stir using a wooden spoon until blended. Cover and chill.

3. Place a large nonstick skillet over medium-high heat until hot. Pat fillets dry with paper towels, and coat both sides with cooking spray. Add fillets to pan; cook 3 to 4 minutes on each side or until desired degree of doneness. For grown-up servings, top 2 fillets with 1 Tbsp. each of Blue Cheese Butter. For plain servings, serve fillets without Blue Cheese Butter.

Leftover Note: Christine H., of Danville, CA, suggests spooning the leftover Blue Cheese Butter into 1 Tbsp. portions in a single layer on a large plate. Freeze until firm; then transfer to an airtight container, and freeze up to 1 month. Use the butter again to prepare this recipe or to season your favorite steamed vegetables.

MENU IDEA FOR 4 * Beef Fillets with Blue Cheese Butter * Steamed asparagus * Crusty French rolls

GROCERIES NEEDED Check staples: salt, pepper, butter, olive oil cooking spray * 4 (4-oz.) beef tenderloin fillets (about 1 inch thick) * 1 (4-oz.) package crumbled blue cheese * 1 bunch fresh chives or 1 container frozen chopped chives * 1 lb. fresh asparagus * Crusty French rolls

NOTE: Nutritional analysis is for grown-up entrée servings. For plain servings, nutritional analysis is as follows: CALORIES 281 (66% from fat); FAT 20.6g (sat 8.3g, mono 8.8g, poly 0.8g); PROTEIN 22.3g; CARB 0.2g; FIBER 0.1g; CHOL 75mg; IRON 1.7mg; SODIUM 348mg; CALC 27mg

Created date

April 2009

Nutritional Information

Calories 327
Caloriesfromfat 70 %
Fat 25.6 g
Satfat 11.5 g
Monofat 10.1 g
Polyfat 1 g
Protein 22.7 g
Carbohydrate 0.2 g
Fiber 0.1 g
Cholesterol 88 mg
Iron 1.7 mg
Sodium 403 mg
Calcium 38 mg