Seared Beef Tenderloin Steaks with Dark Beer Reduction and Blue Cheese

By Heritage330

Cooking Light Fresh Food Fast

2009

Ingredients

• 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

Preparation

Step 1

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.