Servings
4
Prep Time
15 Min
Cook Time
15 Min
Recipe by
Plugrà® Kitchens
Ingredients
| 5 tbsp | Plugrá® Premium Butter, salted, softened, divided |
| ¼ cup | crumbled blue cheese |
| 1 tbsp. | finely chopped pecans |
| 1 tsp. | finely chopped sun-dried tomatoes |
| ½ tsp. | dry sherry, optional |
| 4 (6 oz.) | beef tenderloin, filets |
| 1 tsp. | fresh ground black pepper |
| ½ tsp. | kosher salt |
| 1 tbsp. | olive oil |
Steps
| 1 |
Combine 4 tablespoons butter and blue cheese in a small bowl. Use a fork to blend well. Stir in the pecans, sun-dried tomatoes, and sherry; set aside.
|
| 2 |
Heat a large cast iron skillet over medium heat while preparing the filets. Sprinkle each filet with salt and pepper on both sides. Rub the seasoning into the meat.
|
| 3 |
Melt the remaining 1 tablespoon butter and olive oil in skillet. Add filets and cook 5-7 minutes on each side.
|
| 4 |
Remove from heat, cover with foil and allow to stand for 5 minutes. Spread each filet with one quarter of the blue cheese and butter mixture before serving.
|
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