Prep Time
5 Mins
Cook Time
8 Mins
Yield
Makes 4 servings

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 4

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.

Step 5

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

Step 6

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

Step 7

NOTE: Nutritional analysis is for grown-up entrée servings. For plain servings, nutritional analysis is as follows: CALORIES 281 (66% from fat); FAT 6g (sat 3g, mono 8g, poly 8g); PROTEIN 3g; CARB 2g; FIBER 1g; CHOL 75mg; IRON 7mg; SODIUM 348mg; CALC 27mg

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