Beef Tenderloin with Roquefort-Pecan Butter

By John_Merillat

Ingredients

• 2 2 2 oz. (1/2 cup) pecan halves, chopped
• Kosher salt and freshly ground black pepper
• 1 1 1 Tbs. vegetable oil
• 3 3 3 oz. Roquefort, at room temperature
• 2 2 2 oz. (1/4 cup) unsalted butter, softened
• 2 2 2 Tbs. whole flat-leaf parsley leaves

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

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.

Position a rack in the center of the oven and heat the oven to 350°F.

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.

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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