Pretty much melts in your mouth
Seared Beef Tenderloin Steaks with Dark Beer Reduction and Blue 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
More From Oxmoor House
- Calories: 209
- Calories from fat: 37%
- Fat: 8g
- Saturated fat: 3.2g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 0.4g
- Protein: 22.7g
- Carbohydrate: 6.2g
- Fiber: 0.0g
- Cholesterol: 62mg
- Iron: 1.5mg
- Sodium: 362mg
- Calcium: 37mg
- 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
- 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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