Post by marlaoh on Feb 12, 2004 7:38:18 GMT -6
Grilled Beef Tenderloin Steaks with Roquefort Rosemary Sauce
Ingredients:
Two 8 oz. beef tenderloins, cut 1 ½” thick
2 T. olive oil
1 T. kosher salt
1 T. coarse ground black pepper
Method:
Place beef on work surface. In a small bowl, combine the oil, salt, and pepper.
Rub both sides of beef tenderloins lightly, with the mixture (you don’t have to use it all).
Heat a grill pan on high heat for 1 minute. Add the beef tenderloins, and sear on high heat for 30 seconds, reduce the heat to medium, and cook 4-5 minutes per side, for medium-rare. Remove from heat; place on serving platter and top with sauce. Serves 2.
Roquefort Rosemary Sauce
4 oz. Roquefort cheese (or other blue cheese such as gorgonzola or Stilton)
¼ cup prepared horseradish
16 oz. sour cream
2 T. fresh rosemary leaves
Combine all ingredients in food processor or blender. Puree until smooth.
Can be made a day ahead. Makes about 2 cups.
Store any remaining sauce in refrigerator up to 1 week.
Ingredients:
Two 8 oz. beef tenderloins, cut 1 ½” thick
2 T. olive oil
1 T. kosher salt
1 T. coarse ground black pepper
Method:
Place beef on work surface. In a small bowl, combine the oil, salt, and pepper.
Rub both sides of beef tenderloins lightly, with the mixture (you don’t have to use it all).
Heat a grill pan on high heat for 1 minute. Add the beef tenderloins, and sear on high heat for 30 seconds, reduce the heat to medium, and cook 4-5 minutes per side, for medium-rare. Remove from heat; place on serving platter and top with sauce. Serves 2.
Roquefort Rosemary Sauce
4 oz. Roquefort cheese (or other blue cheese such as gorgonzola or Stilton)
¼ cup prepared horseradish
16 oz. sour cream
2 T. fresh rosemary leaves
Combine all ingredients in food processor or blender. Puree until smooth.
Can be made a day ahead. Makes about 2 cups.
Store any remaining sauce in refrigerator up to 1 week.