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Ingredients
- 1/2 cup bourbon
- Four 1 1/2" thick beef tenderloins (6 oz each)
- 1 cup heavy cream
- 3 tbsp unsalted butter, softened
- Salt and pepper, freshly ground
- 2 oz Rouqefort cheese
Details
Servings 4
Preparation
Step 1
In a large shallow dish, pour 1/4 cup of the bourbon all over the steaks.
In a small saucepan, boil the remaining 1/4 cup bourbon over moderately high heat until reduced to 1 tbsp, about 3 minutes. add the cream and simmer until reduced in half, about 8 minutes; keep warm.
Drain the steaks and pat dry with paper towels: reserve the marinade. In a large haevt skillet, melt 1 tbsp of the butter. Season the steaks generously with salt and pepper and cook over high heat, turning once, until browned, about 4 minutes. Lower the heat to moderatley high and continue cooking the steaks , turning once and basting occasionally with the bourbon marinade, until the steaks are medium rare, about 12 minutes.
Meanwhile in a small bowl,mix the Roquefort with the remaining 2 tbsp of butter until smooth. Slowly whisk the Roquefort butter into the bourbon cream and season with salt and pepper.
Transfer the steaks to a cutting board and slice. Spoon the Roquefort sauce over the slices.
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