4 Beef Tenderloin Steaks, cut 1” thick

½ tsp. Garlic Salt

1/3 C. Sour Cream

3 T. crumbled Blue Cheese

3 T. chopped Walnuts, toasted

 

Trim fat from steaks. Sprinkle with garlic salt. Lightly coat unheated large skillet with nonstick cooking spray. Preheat over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once halfway through cooking. Allow 10 – 13 minutes for medium rare to medium. Transfer to dinner plates. Meanwhile in a small bowl, stir together sour cream and blue cheese. Spoon over steaks, and then sprinkle with walnuts. Serve with roasted acorn squash wedges.