Beef Tenderloin Steaks with
Blue Cheese Topping
2 tablespoons cream cheese, softened
4 teaspoons crumbled blue cheese
4 teaspoons plain yogurt
2 teaspoons minced onion
Dash of ground white pepper
4 Tyson* beef tenderloin steaks, cut 1 inch thick (about 1 pound)
1 large garlic clove, halved
1/2 teaspoon salt
2 teaspoons chopped fresh parsley
1. Preheat broiler.
2. Combine cream cheese, blue cheese, yogurt, minced onion and white
pepper in a small bowl. Set aside. Rub steaks with garlic. Wash hands.
3. Place steaks on a rack in a broiler pan so the surface of the beef is 2-3
inches from the heat. Broil, turning once, 13-15 minutes for medium-rare
to medium (internal temperature 150°F to 160°F). About 1-2 minutes
before steaks are done, spoon cheese mixture evenly over steaks.
Broil until cheese is bubbling.
Serving suggestion: Season with salt and sprinkle with parsley.
Serve with a crisp green salad and crusty bread. Refrigerate leftovers.
Makes 4 servings.
Brands may vary by region; substitute a similar product.
Black Magic Beef Steaks with
Balsamic Dried Plum Sauce
4 beef tenderloin steaks, cut 1 inch thick
1 teaspoon coarsely ground black pepper
1 cup (about 6 ounces) coarsely chopped
Mariani/Kirkland Signature dried plums
2/3 cup beef broth, divided
1/2 cup finely chopped green onions, white part only
1/3 cup balsamic vinegar
1 teaspoon cornstarch
1/4 cup finely chopped green onion tops
1. Season steaks with pepper. Grill, uncovered, over medium (ash-covered)
coals 13-15 minutes for medium-rare to medium, turning occasionally.
2. In a medium saucepan, combine dried plums, 1/3 cup beef broth, green
onions (white part) and vinegar. Bring to a boil, reduce heat and simmer
for 5 minutes.
3. In a small bowl, combine remaining beef broth and cornstarch,
stirring to dissolve;stir into the sauce. Cook until thickened and bubbly,
4. Place the steaks on a serving platter. Spoon the sauce over the steaks;
sprinkle with green onion tops. Makes 4 servings.