- 4
- 30 mins
Ingredients
- FOR THE COMPOUND BUTTER, MASH:
- 4 Tbsp. unsalted butter, softened
- 2 Tbsp. crumbled blue cheese
- 1 Tbsp. minced fresh parsley
- 1 tsp. minced lemon zest
- 1 ⁄2 tsp. kosher salt
- FOR THE FILETS, SLICE:
- 1 1⁄2 lb. beef tenderloin
- WRAP:
- 4 strips bacon
- Olive oil
- Salt and black pepper
Preparation
Step 1
Preheat grill to medium-high. Brush grill grate with oil.
For the compound butter, mash together butter, blue cheese, parsley, zest, and ½ tsp. salt in a bowl using a fork until blended.
Mound butter mixture onto a piece of plastic wrap. Roll plastic wrap around butter, forming a tight cylinder about 3 inches in diameter. Tightly twist ends of plastic wrap and freeze until firm, 30 minutes.
For the filets, slice tenderloin into four 6-oz. filets, each about 1½-inches thick.
Wrap a strip of bacon around each filet and tie with kitchen string. Brush both sides of each filet with oil and season with salt and pepper.
Grill filets about 4 minutes per side for medium-rare, or to desired doneness. Remove filets from grill, tent with foil, and let rest 5 minutes. Remove string before serving. Serve filets with butter.
Nutrition Information
Per serving: 430 cal; 32g total fat (15g sat); 143mg chol; 625mg sodium; 0g carb; 0g fiber; 37g protein