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<\/a><\/p>\n1\/2 oz blue cheese, crumbled<\/p>\n
1 1\/2 T. organic, unsalted butter<\/p>\n
1 T. chopped fresh flat-leaf parsley leaves<\/p>\n
2 tsp. minced shallot<\/p>\n
2 T. olive oil, divided<\/p>\n
2 yellow-fleshed potatoes (such as Yukon Gold), thinly sliced<\/p>\n
4 4-oz beef tenderloin steaks<\/p>\n
1\/4 tsp. each sea salt and fresh ground black pepper<\/p>\n
2 C. thinly sliced tri-color carrots<\/p>\n
<\/p>\n
Prepare blue cheese butter: In a small bowl, combine cheese, butter, parsley and shallot. Set aside.<\/p>\n
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\u00e2\u20ac\u201clined plate and cover to keep warm.\u00c2\u00a0 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.\u00c2\u00a0 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.<\/p>\n
<\/p>\n
Yield: 4 servings<\/p>\n
Serving Size: 1 beef tenderloin steak and 1\/4 of potatoes and carrots<\/p>\n
Calories: 369<\/p>\n
Fat: 20g<\/p>\n
Fiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n