If you are looking for a restaurant quality tenderloin steak without the steakhouse price, look no further. This recipe, served with braised brussels sprouts (recipe coming soon) and roasted bone marrow makes for the perfect steakhouse dinner at a fraction of the price.
I use the black and blue technique to cook most steaks. The steak is seared for a short period of time (depends on thickness) over a very hot flame to get a nice char on the outside, while the inside remains incredibly rare, or raw. Also known as Pittsburgh rare or Chicago style rare, this is the best way to cook a good steak.
1 package sliced mushrooms
2 tbsp. unsalted butter
2 tbsp. dry sherry
1/2 tsp. salt
1/4 tsp. pepper
Heat butter over medium heat and add mushrooms, salt and pepper. Sauté until soft, about 10 minutes. Add sherry and cook until most of the liquid is absorbed. Set aside until steak is finished cooking.
For the Steak
2 – 6 oz. Prime tenderloin steaks
1/8 lbs. blue cheese (see below for recommended types)
Let steaks sit out until they have reached room temperature. Cover with Montreal steak seasoning on both sides. Heat grill to as hot as it gets (I shoot for 600 degrees, if possible). Sear for 2-3 minutes on each side for black and blue. Cook longer for rare or medium rare. Let sit for 10 minutes and serve with blue cheese (see below for tips on selecting and using a blue cheese) and mushrooms. Re-heat the mushrooms if necessary before serving.
Picking the Perfect Blue Cheese
There is a cheese shop (Venissimo Cheese) down the street from where I live, and we love to go and and try out different cheeses. For this particular dinner, I used Fourme D’Ambert, a creamy, earthy, salty cheese with a hint of mushroom flavor. In the past I have also used Saint Agur and Point Reyes Blue, which have both been excellent. I prefer a soft, spreadable blue cheese when I am serving it with steaks. Let the cheese get to room temperature and spread on the cooked steaks like butter. Make sure to taste the cheese for saltiness before deciding how much to use as some blue cheeses can be quite salty.
What do you think of this recipe? What is your favorite way to cook a steak, and what is your favorite cut? How about your favorite blue cheese? How do you like to serve your steak when you cook at home?