Seared Beef Tenderloin Steaks with Dark Beer Reduction and Blue Cheese
4 servings (serving size: 1 steak, about 1 1/2 tablespoons sauce, and 1 1/2 teaspoons cheese)
Photo: Oxmoor House
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
How to Make It
Preheat oven to 450°.
Rub steak seasoning over both sides of steaks.
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.
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.