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Seared Beef Tenderloin Steaks with Dark Beer Reduction and Blue Cheese

Photo: Oxmoor House
Prep time 2 mins
Cook time 13 mins
Yield 4 servings (serving size: 1 steak, about 1 1/2 tablespoons sauce, and 1 1/2 teaspoons cheese)
Dark beer sauce and piquant blue cheese elevate this dish to steak-house quality. Finish cooking the steaks in the oven after searing; place them on the same pan as the Garlic-Herb Steak Fries to save cleanup time.Prep: 2 minutes; Cook: 13 minutes


  • 2 teaspoons steak rub (such as McCormick Grill Mates)
  • 4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
  • 1 teaspoon olive oil
  • 1 (12-ounce) bottle dark lager (such as Michelob AmberBock)
  • 2 tablespoons light brown sugar
  • 2 tablespoons crumbled blue cheese

Nutrition Information

  • calories 209
  • caloriesfromfat 37 %
  • fat 8 g
  • satfat 3.2 g
  • monofat 3.4 g
  • polyfat 0.4 g
  • protein 22.7 g
  • carbohydrate 6.2 g
  • fiber 0.0 g
  • cholesterol 62 mg
  • iron 1.5 mg
  • sodium 362 mg
  • calcium 37 mg

How to Make It

  1. Preheat oven to 450°.

  2. Rub steak seasoning over both sides of steaks.

  3. Heat olive oil in a large nonstick skillet over medium-high heat. Add steaks; cook 2 minutes on each side or until browned. Remove steaks from pan; place on a baking sheet. Bake at 450° for 4 to 5 minutes or until desired degree of doneness.

  4. While steaks bake, combine beer and brown sugar in a medium bowl; add to skillet, scraping pan to loosen browned bits. Cook 6 minutes or until mixture is slightly syrupy and reduced to about 1/4 cup. Serve steaks with reduced sauce; sprinkle evenly with cheese.

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