Beef Tenderloins With Roquefort Butter

1. 1

   Place 1/2 cup butter and cheese in small bowl.

2. 2

   Beat at low speed, scraping bowl often, until well mixed.

3. 3

   Stir in parsley and pepper.

4. 4

   Place butter mixture onto plastic food wrap; form into 4-inch log.

5. 5

   Refrigerate until firm (1 hour).

6. 6

   Sprinkle steaks with salt.

7. 7

   Melt 2 tablespoons butter in 12-inch skillet until sizzling; add steaks and garlic.

8. 8

   Cook over medium-high heat 4 minutes, turning once, until brown.

9. 9

   Add wine.

10. 10

    Cover; continue cooking, turning once, until steak is at desired doneness (5 to 10 minutes).

11. 11

    Meanwhile, remove butter mixture from refrigerator; let stand at least 15 minutes.

12. 12

    To serve, cut butter into 6 slices; place 1 slice on center of each hot steak.

13. 13

    Serve steaks with any remaining pan juices, if desired.

14. 14

    *Substitute any type of blue cheese.

15. 15

    **Substitute beef broth.

* Per serving · 4 servings · Values may vary.