Thursday, January 13, 2011

Recipe of the Week: Grass Fed Beef Tenderloin with Blue Cheese Topping

When a magazine asked Debbie to cook for a grilling article this is the recipe that she contributed. She has made this recipe so many times that she might be able to make it in her sleep! This recipe can be used with all of the more tender cuts, including lamb chops.

2 grass fed beef tenderloin steaks, cut 1.25 - 1.5 inch thick (about 1 pound)
1 large clove garlic, halved
1/2 teaspoon salt
2 teaspoons chopped fresh parsley

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

1. Combine topping ingredients in small bowl. Rub
beef steaks with garlic.
2. 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 to medium doneness, turning once. One to two minutes before steaks are done, top evenly with topping.
3. Season with salt; sprinkle with parsley.

Makes 4 servings.

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