Skillet-Seared Beef Tenderloin with Blue Cheese Butter

1/2 oz blue cheese, crumbled

1 1/2 T. organic, unsalted butter

1 T. chopped fresh flat-leaf parsley leaves

2 tsp. minced shallot

2 T. olive oil, divided

2 yellow-fleshed potatoes (such as Yukon Gold), thinly sliced

4 4-oz beef tenderloin steaks

1/4 tsp. each sea salt and fresh ground black pepper

2 C. thinly sliced tri-color carrots

 

Prepare blue cheese butter: In a small bowl, combine cheese, butter, parsley and shallot. Set aside.

In a large skillet on medium-high, heat 1 tbsp oil. Working in batches if necessary, arrange potatoes in a single layer in skillet and cook until golden and tender, 2 to 3 minutes per side. Transfer to a paper towel–lined plate and cover to keep warm.  In same skillet on medium-high, heat remaining 1 tbsp oil. Season steaks with salt and pepper. Add to skillet and cook, turning once, until browned and cooked to desired doneness, 7 to 9 minutes for medium-rare or 9 to 11 minutes for medium. Transfer to serving plates; cover to keep warm.  To skillet, still on medium-high, add carrots with 1/4 C. water and cook, stirring frequently, until just tender, about 2 minutes. To serve, divide potatoes evenly among plates with steaks; add carrots and top each steak with 1 tsp blue cheese butter.

 

Yield: 4 servings

Serving Size: 1 beef tenderloin steak and 1/4 of potatoes and carrots

Calories: 369

Fat: 20g

Fiber: 3g