Steaks with Blue Cheese Butter
The stout aroma and flavor of blue cheese have always been a steakhouse staple as a salad dressing. But in recent years the blue cheese has moved from the iceberg to the red meat. Maybe now is the opportunity for you as well to break outside the mold and woo her with this rich flavor! This recipe gives you the basis for making compound butters; which are nothing more than butter blended with flavoring agents to add another dimension to your food.
Now what does blue cheese butter do for a steak? The Ultimate steak nirvana, once she tries it you will know what we are talking about.
Prep Time: 5 Min
Cook Time: 15 Min
Ready In: 20 Min
2 (6 oz.) beef tenderloin filets, 1 1/2 inches thick
2 oz. blue cheese, crumbled
2 Tbsp. butter, softened
2 slices white bread, crusts removed and cubed
1 Tbsp. olive oil
2 Tbsp. grated Parmesan cheese
Place meat on broiler pan. Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat is browned and cooked to desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Meanwhile, in a bowl, combine the blue cheese and butter; set aside. In a skillet, sauté bread cubes in oil until golden brown. Sprinkle with Parmesan cheese. Top steaks with blue cheese mixture and sprinkle with croutons; broil 1 minute longer or until cheese is slightly melted.