Seared Beef Tenderloin Steaks with Dark Beer Reduction and Blue Cheese

Seared Beef Tenderloin Steaks with Dark Beer Reduction and Blue Cheese Recipe
Photo: Oxmoor House
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

Yield:

4 servings (serving size: 1 steak, about 1 1/2 tablespoons sauce, and 1 1/2 teaspoons cheese)

Recipe from

Oxmoor House

Recipe Time

Prep: 2 Minutes
Cook: 13 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Cooking Light Fresh Food Fast

April 2009
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