Pat the beef dry with paper towels, and season
with salt and pepper.
In a small bowl, combine the butter, mustard,
and vinegar.
Heat a 10-inch heavy-duty skillet (preferably
cast iron; don’t use a nonstick skillet) over
medium-high heat, about 2 minutes. add the oil,
and swirl the skillet to coat. Add the steaks,
and cook until well browned on one side, about
5 minutes. Flip and cook for another 3 minutes
on the other side. Remove the pan from the
heat, and carefully spread the mustard mixture
over the tenderloin with an offset spatula or
the back of a spoon. It will melt down the
sides of the tenderloin—that’s ok. Tent the
skillet with foil to encourage the butter to
melt. Let sit off the heat for 2 minutes.
Meanwhile, in a small bowl, combine the cheese
and honey. Serve the steaks with the cheese-
honey mixture.
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