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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

Oxmoor House APRIL 2009

  • Yield: 4 servings (serving size: 1 steak, about 1 1/2 tablespoons sauce, and 1 1/2 teaspoons cheese)
  • Cook time: 13 Minutes
  • Prep time: 2 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


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.

Nutritional Information

Amount per serving
  • 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

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Seared Beef Tenderloin Steaks with Dark Beer Reduction and Blue Cheese Recipe