4 (4-ounce) beef tenderloin steaks (1 in. thick), trimmed of fat
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground pepper
1 ounce(s) Roquefort cheese, crumbled (1/4 cup)
Instructions
In 12-inch skillet, heat oil on high until hot. On waxed paper, evenly season steaks, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper.
Add steaks to skillet and cook 10 minutes for medium-rare or until desired doneness, turning over once. Transfer steaks to 4 dinner plates; top with Roquefort.
Originally Submitted
3/10/2011
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