Grilled Beef Tenderloin Steaks with Roquefort Rosemary Sauce

Two 8 oz. beef tenderloins, cut 1 ½” thick
2 T. olive oil
1 T. kosher salt
1 T. coarse ground black pepper

Place beef on work surface. In a small bowl, combine the oil, salt, and pepper.

Rub both sides of beef tenderloins lightly, with the mixture (you don’t have to use it all).

Heat a grill pan on high heat for 1 minute. Add the beef tenderloins, and sear on high heat for 30 seconds, reduce the heat to medium, and cook 4-5 minutes per side, for medium-rare. Remove from heat; place on serving platter and top with sauce. Serves 2.

Roquefort Rosemary Sauce

  • 4 oz. Roquefort cheese (or other blue cheese such as gorgonzola or Stilton)
  • ¼ cup prepared horseradish
  • 16 oz. sour cream
  • 2 T. fresh rosemary leaves

    Combine all ingredients in food processor or blender. Puree until smooth.

    Can be made a day ahead. Makes about 2 cups.

    Store any remaining sauce in refrigerator up to 1 week.

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