Black & Blue Pan-Seared Beef Tenderloins

Name: Black & Blue Pan-Seared Beef Tenderloins
Yield: feeds 4
Ingredients: 2 tablespoons butter; 1 large shallot, minced; 2 large cloves garlic, minced; 3 tablespoons Worcestershire sauce; 2 tablespoons freshly squeezed orange juice; 1 teaspoon Dijon mustard; 1 cup Mutha Sauce (page 165); 1 teaspoon kosher salt; 3/4 teaspoon black pepper; 2 to 3 tablespoons crumbled blue cheese; 2 tablespoons kosher salt; 2 tablespoons coarsely ground or cracked black pepper; 4 beef tenderloin steaks (8 ounces each); 2 tablespoons olive oil; 2 tablespoons sliced scallion

January 24, 2012

Don’t get me wrong from the title—I treat these tender babies right. First you blacken ‘em in a smoking skillet and then finish ‘em off with a blue cheese-studded BBQ sauce. If that’s not respect, I don’t know what is.

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