Ingredients

  • 4 beef Tenderloin Steaks, cut 1 inch thick (about 1 pound)
  • 1/2 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried rosemary
  • 1/2 cup heavy cream
  • 3 ounces blue cheese crumbled
  • 1 teaspoon Worcestershire sauce
  • Dash or salt and pepper
  • Garnish with fresh blue cheese, thyme and rosemary

Ready In 20 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a small bowl combine the olive oil, Worcestershire sauce, minced garlic, salt, pepper, thyme, Italian seasoning and rosemary.
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Step 2

  • Mix well. Set aside.

Step 3

  • In a large ziploack bag add the beef tenderloin steak.
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Step 4

  • Pour the marinade over the steaks.
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Step 5

  • Refrigerate for 2 hours to allow the marinade to soak into the steak.
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  • Length: 120 minutes

Step 6

  • When you are ready to cook the beef pull it out of the refrigerator and set on the counter to come to room temperature.
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Step 7

  • Preheat the oven to 350 degrees F.
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Step 8

  • Heat a non-stick skillet over medium heat. Sear the steaks in the skillet for 2 minutes on one side.
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  • Length: 2 minutes

Step 9

  • Turn the steaks over and move the skillet to the oven. Cook the steaks in the oven for 13-15 minutes, turning halfway.
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  • Length: 15 minutes

Step 10

  • Remove steaks from oven when internal temperature reaches 135°F for medium rare; 145°F for medium doneness.
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Step 11

  • While the steaks cooks start the sauce.
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Step 12

  • Heat the cream in a small pot over medium-low heat. Warm for about 2-3 minutes.
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  • Length: 3 minutes

Step 13

  • Add the blue cheese in and continue to stir until the blue cheese is mostly melted.
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Step 14

  • Add the Worcestershire sauce, salt and pepper to the blue cheese sauce and continue to whisk until the sauce is thick and creamy.
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Step 15

  • Remove steaks from the skillet and tent loosely with aluminum foil.
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Step 16

  • Let stand for 10 minutes.
  • Length: 10 minutes

Step 17

  • Serve with the blue cheese sauce, fresh rosemary and thyme.
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