Seared beef tenderloin steaks with dark beer reduction and blue cheese from Cooking Light Fresh Food Fast: Over 280 Incredibly Flavorful Recipes (page 277) by Cooking Light Magazine

  • blue cheese
  • beef tenderloin steaks
  • steak dry rub
  • dark lager beer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlic-herb steak fries

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on January 18, 2021

    One of my favorite beef tenderloin steak recipes. I use a Williams-Sonoma Smokehouse steak rub Instead of the recommended brand in the recipe. Last night I made it with German weizen (wheat beer) since that’s the only beer I had on hand, and the sauce was as flavorful as dark beer. Depending on the thickness of the steak, the oven time can be anywhere between five and 10 minutes, depending on your wellness preference. Goes well with oven baked russet potatoes and a wedge or Caesar salad.

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