|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|
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.
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.
Melt the remaining 1 tablespoon butter and olive oil in skillet. Add filets and cook 5-7 minutes on each side.
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.