Beef Tenderloin with Mushroom & Blue Cheese
• Fluffy mashed potatoes and tender-crisp green beans are the perfect accompaniments to complete this simple, yet elegant meal.
• Tenderloin is a very lean cut of beef and can become dry when overcooked. For the best results, do not cook the steaks past medium doneness.
- 4 beef tenderloin steaks, about 5 oz (150 g) each
- 1 tsp (5 ml) each salt and pepper, divided
- 1 tbsp (15 ml) butter
- 8 oz (250 g) sliced cremini mushrooms
- 2 garlic cloves, minced
- 1/2 tsp (2 ml) dried thyme
- 2 tbsp (30 ml) balsamic vinegar • 1/4 cup (50 ml) finely chopped fresh parsley
- 1 oz (30 g) blue cheese, crumbled
Preparation time 5mins
Cooking time 10mins
1. Pat the steaks dry with a paper towel. Season the steaks with half of the salt and pepper, keeping the remaining for later use..
2. Turn the grill on. Select the program and press . Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the steaks on the grill and close the lid.
3. Cook until the indicator light has changed to the color of desired doneness; yellow for rare, orange for medium or red for well done. Transfer the steaks to a plate; tent with foil. Rest for 5 minutes before serving.
4. Meanwhile, melt the butter in a large, nonstick skillet set over medium heat. Add the mushrooms, garlic, thyme and remaining salt and pepper. Cook, stirring occasionally, for 5 minutes or until browned and tender. Stir in the balsamic vinegar. Remove from heat and stir in the parsley. Serve the steaks topped with the mushroom mixture and crumbled blue cheese.
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