Medallions of Beef Tenderloin with Blue Cheese Butter

My dear father-in-law sent home with my husband, a whole beef tenderloin.  It was unbutchered. (is that even a word?) So, I had to butcher it myself. With the help of a Good Eats episode and a really great video I found, I did a pretty damn good job of cutting this thing into beautiful medallions.

What you will need:

  • Six filet mignon steaks or any steak that you like
  • kosher salt
  • freshly cracked pepper
  • Blue.Cheese.Butter.

About 30 minutes before cooking time, remove steaks from refrigerator and season plentifully with kosher salt and freshly ground pepper, and bring to room temperature.

Heat grill, if grilling, or your cooking vessel of choice.  Very good pan-fried in, what else, butter.

Once cooked to your liking, put on a serving plate and top with a pat of the Blue Cheese Butter.  Let it melt in.  Eat.

Serve with a side of sautéed mushrooms and potatoes.  Rozzi’s Greek Lemon Potatoes would make a lovely choice.

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2 responses

  1. Pingback: Blue.Cheese.Butter. « a foodgasm

  2. Kelley

    Seriously, I would marry this piece of meat!! What a great way to serve it, especially with those Greek Lemon Potatoes, def a good pair!! Keep the recipes coming ladies…

    August 8, 2010 at 4:19 pm

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