Grilled Tenderloin of Beef with Roquefort Butter
By Chef John Ash
This takes advantage of a French inspired flavored or compound butter. The butter is delicious on all grilled or roasted meats, birds or fish. Double or triple the butter and store in the freezer to use on grill meats or poultry, of any kind. It’s also delicious on burgers. Serve with sautéed greens, if desired. The rich Founders Reserve Pinot Noir served with this recipe is a special treat.
Difficulty Level Medium
1/4 lb unsalted butter at room temperature
2 tbs Roquefort cheese at room temperature
2 tbs finely chopped red onion
1 tbs finely chopped parsley
1 tsp finely minced garlic
4 tenderloin steaks, about 6 oz each
Salt and freshly ground black pepper
Combine the butter, cheese, onion, chives, parsley, shallots, garlic, salt and pepper. Beat well to blend. Spoon the mixture into the center of a length of plastic wrap and roll into a neat sausage shape, about 1 1/2 inches thick. Chill thoroughly or freeze if made ahead.
Meanwhile, preheat a charcoal grill and preheat the oven to 350 degrees. Place each filet on a flat surface and pound lightly with a mallet to flatten slightly and create an even thickness. Sprinkle both sides generously with salt and pepper and brush both sides with a little oil.
Place the filets on the heated grill and cook, turning once, about 3-4 minutes on each side, or to the desired degree of doneness. Place the steaks on six ovenproof dinner plates. Cut the butter roll into thick slices. Arrange one slice of butter on each steak. Place in the oven about two minutes or less or until the butter is melted. Serve immediately.