Ingredients
2 tablespoons crumbled blue cheese4-1/2 teaspoons dry bread crumbs4-1/2 teaspoons minced fresh parsley4-1/2 teaspoons minced chivesDash pepper4 beef tenderloin steaks (4 ounces each)1-1/2 teaspoons butter1 tablespoon all-purpose flour1/2 cup reduced-sodium beef broth1 tablespoon Madeira wine1/8 teaspoon browning sauce, optional
Preparation
Preheat oven to 350°. In a small bowl, combine the blue cheese, bread crumbs, parsley, chives and pepper. Press onto 1 side of each steak.
In a large nonstick skillet, cook steaks over medium-high heat for 2 minutes on each side. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes.
Meanwhile, in a small saucepan, melt butter. Whisk in flour until smooth. Gradually whisk in broth and wine. Bring to a boil; cook and stir until thickened, 2 minutes. If desired, stir in browning sauce. Serve with steaks.
