Tenderloin Steak (Filet Mignon) Recipes

This lean cut is also known as beef loin, tenderloin steak, side muscle off, skinned, and Chateaubriand Filet De Boeuf and is the most tender yet succulent steak with a fine buttery texture. Best cooking methods include grilling skillet cooking, skillet to oven, broiling and sous vide.

Beef Tenderloin Steaks with Blue Cheese Topping

INGREDIENTS:

4 beef Tenderloin Steaks, cut 1 inch thick (about 1 pound)

1 large clove garlic, halved

1/2 teaspoon salt

2 teaspoons chopped fresh parsley leaves

Topping:

2 tablespoons cream cheese

4 teaspoons crumbled blue cheese

4 teaspoons plain yogurt

2 teaspoons minced onion

Dash ground white pepper

COOKING:

Combine topping ingredients in a small bowl. Rub beef Tenderloin Steaks with garlic.

Place steaks on a rack in a broiler pan so the surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. One to two minutes before steaks are done, top evenly with topping.

Cook’s Tip: To grill, place steaks on a grill over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. One minute before steaks are done, top evenly with topping.

Season with salt; sprinkle with parsley.