Tuesday, June 18 2013, 10:06 AM MDT
Blue Cheese Crusted Tenderloin
As aired on April 26, 2013
Recipe courtesy of Chef Brandon Howard
1/2 cup bread crumbs or panko
1/4 cup crumbled blue cheese
2 tbsp chopped fresh parsley
1 tsp chopped fresh rosemary or thyme
1 Tbsp olive oil
4-tenderloin steaks (4-6 oz each)
Salt and black pepper to taste
1) Preheat the oven to 450°F. Combine the breadcrumbs or panko, cheese, parsley, and rosemary in a mixing bowl and set aside.
2) Heat the oil in a large cast-iron skillet; non-stick grill pan, or stainless steel sauté pan over high heat. Season the steaks with salt and plenty of black pepper. Sear the first side of the meat for 2 minutes, until well browned.
3) Turn the steaks and top each with a quarter of the breadcrumb mixture. Using your fingers gently press it into the steak. Place the steaks on a baking sheet. Transfer the steaks to the oven to finish. The steaks should be done in 5 to 6 minutes, when they feel firm but still springy to the touch (an internal thermometer should read 135°F for medium-rare).
*The breadcrumbs should have browned nicely and formed a crust. Let the steaks rest for a few minutes before serving.