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Recipe

Beef Tenderloin with Roquefort-Pecan Butter

Scott Phillips

Servings: 4

These tender steaks, topped with a tangy blue cheese and toasted nut butter, make for a main course that’s ready in minutes but feels like you fussed.

Ingredients

  • 2 oz. (1/2 cup) pecan halves, chopped
  • 4 1-1/2-inch-thick center-cut beef tenderloin steaks (6 to 7 oz. each)
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. vegetable oil
  • 3 oz. Roquefort, at room temperature
  • 2 oz. (1/4 cup) unsalted butter, softened
  • 2 Tbs. whole flat-leaf parsley leaves

Nutritional Information

      Calories (kcal) : 640
      Fat Calories (kcal): 470
      Fat (g): 53
      Saturated Fat (g): 21
      Polyunsaturated Fat (g): 6
      Monounsaturated Fat (g): 21
      Cholesterol (mg): 170
      Sodium (mg): 730
      Carbohydrates (g): 3
      Fiber (g): 1
      Protein (g): 39

Preparation

  • Position a rack in the center of the oven and heat the oven to 350°F.
  • Put the pecans on a small rimmed baking sheet and toast until fragrant and pale golden on the cut sides, 6 to 8 minutes. Let cool completely.
  • Pat the steaks dry and season with 1 tsp. salt and 1/2 tsp. pepper. Heat a 10-inch ovenproof, heavy-duty skillet (preferably cast iron; don’t use a nonstick skillet) over medium-high heat for 2 minutes. Add the oil and swirl the skillet to coat. Add the steaks and cook, flipping once with tongs, until well browned on both sides, 6 to 7 minutes total. Transfer the skillet to the oven and cook the steaks until an instant-read thermometer registers 125°F for medium rare, 5 to 6 minutes.
  • Meanwhile, in a small bowl, mash together the cheese and butter with a fork and then stir in the pecans.
  • Remove the skillet from the oven and top the steaks with the Roquefort butter. Let the steaks rest in the pan, loosely covered with foil, for 5 minutes. Serve sprinkled with the parsley leaves.

Reviews

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Reviews

  • PinkButterCream | 12/23/2013

    Oh that I should one day create this master of pieces! As suggested, I will make extra goodness just to eat!!!

  • user-3102797 | 12/23/2013

    Delicious. But i think a little more butter would be a perfect dish.

  • User avater
    Pielove | 10/20/2012

    A delicious combination with the toasty nuts, salty funky cheese and mineraly meat-- wonderful. I used a more interesting steak-- you want real beef here. Make extra pecan-cheese butter; you'll want to eat it on crackers, bread, or just with a spoon.

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