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Beef

Skillet-Seared Beef Tenderloin with Blue Cheese Butter

In this gourmet twist on steak ’n’ potatoes, a shallot-blue cheese butter is melted over the steak. Golden potatoes are made even more vibrant with the addition of tri-color carrots.

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None
Photo by Brandon Barre
Servings
4
Prep Time
15 min
Cook Time
15 min
Duration
30 min

Ingredients

  • 1/2 oz blue cheese, crumbled
  • 1 1/2 tbsp organic, unsalted butter
  • 1 tbsp chopped fresh flat-leaf parsley leaves
  • 2 tsp minced shallot
  • 2 tbsp olive oil, divided
  • 2 yellow-fleshed potatoes (such as Yukon Gold), thinly sliced
  • 4 4-oz beef tenderloin steaks
  • 1/4 tsp each sea salt and fresh ground black pepper
  • 2 cups thinly sliced tri-color carrots

Preparation

  1. Prepare blue cheese butter: In a small bowl, combine cheese, butter, parsley and shallot. Set aside.
  2. In a large skillet on medium-high, heat 1 tbsp oil. Working in batches if necessary, arrange potatoes in a single layer in skillet and cook until golden and tender, 2 to 3 minutes per side. Transfer to a paper towel–lined plate and cover to keep warm.
  3. In same skillet on medium-high, heat remaining 1 tbsp oil. Season steaks with salt and pepper. Add to skillet and cook, turning once, until browned and cooked to desired doneness, 7 to 9 minutes for medium-rare or 9 to 11 minutes for medium. Transfer to serving plates; cover to keep warm.
  4. To skillet, still on medium-high, add carrots with 1/4 cup water and cook, stirring frequently, until just tender, about 2 minutes. To serve, divide potatoes evenly among plates with steaks; add carrots and top each steak with 1 tsp blue cheese butter.

Nutrition Information

  • Serving Size 1 beef tenderloin steak and 1/4 of potatoes and carrots
  • Calories 369
  • Carbohydrate Content 19 g
  • Cholesterol Content 88 mg
  • Fat Content 20 g
  • Fiber Content 3 g
  • Protein Content 28 g
  • Saturated Fat Content 7 g
  • Sodium Content 272 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g