- 1/2 cup bourbon
- Four 1 1/2-inch-thick beef tenderloin steaks (6 ounces each)
- 1 cup heavy cream
- 3 tablespoons unsalted butter, softened
- Salt and freshly ground pepper
- 2 ounces Roquefort cheese, crumbled (1/2 cup)
- In a large, shallow dish, pour 1/4 cup of the bourbon all over the tenderloin steaks and cover.
- In a small saucepan, boil the remaining 1/4 cup of bourbon over moderately high heat until reduced to 1 tablespoon, about 3 minutes. Add the cream and simmer until reduced by half, about 8 minutes; keep warm.
- Drain the steaks and pat dry with paper towels; reserve the marinade. In a large, heavy skillet, melt 1 tablespoon of the butter. Season the steaks generously with salt and pepper and cook over high heat, turning once, until browned, about 4 minutes. Lower the heat to moderately high and continue to cook the steaks, turning once and basting occasionally with the bourbon marinade, until the steaks are medium rare, about 12 minutes.
- Meanwhile, in a small bowl, mix the Roquefort with the remaining 2 tablespoons of butter until smooth. Slowly whisk the Roquefort butter into the bourbon cream until smooth. Remove the bourbon-Roquefort sauce from the heat and season with salt and pepper.
- Transfer the steaks to a cutting board and slice 1/4 inch thick. Arrange the slices on plates, spoon some of the sauce on top and pass the rest at the table.
This rich beef dish calls out for a Cabernet Sauvignon-based wine; the Roquefort-based sauce will easily tame the tannins in a fine young bottle.
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