Beef Tenderloin with Roquefort-Pecan Butter
Photo by Scott Phillips
Ingredients
- 2 Tbs. whole flat-leaf parsley leaves
- 2 oz. (¼ cup) unsalted butter, softened
- 1 Tbs. vegetable oil
- Kosher salt and freshly ground black pepper
- 4 1-½-inch-thick center-cut beef tenderloin steaks (6 to 7 oz. each)
- 2 oz. (½ cup) pecan halves, chopped
- 3 oz. Roquefort, at room temperature
Position a rack in the center of the oven and heat the oven to 350°F. Put the pecans on a small rimmed baking sheet and toast until fragrant and pale golden on the cut sides, 6 to 8 minutes. Let cool completely. Pat the steaks dry and season with 1 tsp. salt and 1/2 tsp. pepper. Heat a 10-inch ...
Red Wines from Rioja
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