In this recipe, a simple tenderloin fillet is served unadorned for the youngsters and topped with a sophisticated Blue Cheese Butter for the grown-ups.
4 (4-oz.) beef tenderloin fillets (about 1 inch thick)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter, softened
1/4 cup crumbled blue cheese
2 tablespoons chopped fresh or frozen chives
Olive oil cooking spray
How to Make It
Sprinkle fillets evenly with salt and pepper. Let stand at room temperature.
Meanwhile, combine butter, blue cheese, and chives a small bowl; stir using a wooden spoon until blended. Cover and chill.
Place a large nonstick skillet over medium-high heat until hot. Pat fillets dry with paper towels, and coat both sides with cooking spray. Add fillets to pan; cook 3 to 4 minutes on each side or until desired degree of doneness. For grown-up servings, top 2 fillets with 1 Tbsp. each of Blue Cheese Butter. For plain servings, serve fillets without Blue Cheese Butter.
Leftover Note: Christine H., of Danville, CA, suggests spooning the leftover Blue Cheese Butter into 1 Tbsp. portions in a single layer on a large plate. Freeze until firm; then transfer to an airtight container, and freeze up to 1 month. Use the butter again to prepare this recipe or to season your favorite steamed vegetables.
MENU IDEA FOR 4 * Beef Fillets with Blue Cheese Butter * Steamed asparagus * Crusty French rolls