Idlewild South Farms and SheFarmsBama.com present the Grass Fed Beef Cut of the Week! Filet Mignon is on the menu! Photo and recipe courtesy of www.beefitswhatsfordinner.com
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BEEF TENDERLOIN STEAKS WITH BLUE CHEESE TOPPING

Servings: 4
Calories: 206kcal

Ingredients

  • 4 beef Tenderloin Steaks cut 1 inch thick (about 1 pound)
  • 1 large clove garlic halved
  • 1/2 teaspoon salt
  • 2 teaspoons chopped fresh parsley leaves

Topping:

  • 2 tablespoons cream cheese
  • 4 teaspoons crumbled blue cheese
  • 4 teaspoons plain yogurt
  • 2 teaspoons minced onion
  • Dash ground white pepper

Instructions

  • Combine topping ingredients in small bowl. Rub beef Tenderloin Seaks with garlic.
  • Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. One to two minutes before steaks are done, top evenly with topping.
  • Cook's Tip: To grill, place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. One minute before steaks are done, top evenly with topping.
  • Season with salt; sprinkle with parsley.

Notes

Shopping list:
  1. Filet Mignon (Beef Tenderloin), Cut 1 inch thick
  2. Garlic
  3. Salt
  4. Fresh parsley
  5. Cream cheese
  6. Crumbled Blue Cheese
  7. Plain Yogurt 
  8. Onion
  9. White Pepper
Recipe and photo credit: www.BeefItsWhatsForDinner.com