Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


  • 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


  • 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.


Rate or Review

Reviews (5 reviews)

  • pesaylor | 05/19/2020

    Truly fantastic! Added some scallions to the butter mixture which we thought worked really well.

  • snibb | 05/24/2019

    Absolutely delicious. Made recipe as it, used only 3 steaks. Agree with previous reviewer-make extra pecan-butter to use on crackers or bread.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial