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 = 30What's this? |
Filet of Tenderloin with Roasted Pepper & Maytag Blue Cheese Sauce
Servings = 4 | Serving size =2 Tablespoons sauce and 4 ounces beef
This recipe can be multiplied by 2, 3, 4.
This sauce will keep well for about 3 days.
Serve with Roasted Potatoes or Mashed Yams or Yam Home Fries or Home Fries - Low Sodium Version or Home Fries or Thick Cut Yam Fries
AND
Serve with Parmesan Squash or Herbed Zucchini or Green Beans with Red Onion or Candied Carrots or Roasted Tomatoes
| 1/2 cup | roasted red pepper |
| 1 ounces | Maytag blue cheese |
| 1/4 tsp | salt |
| 1/8 tsp | fresh ground black pepper |
| spray olive oil | |
| 4 | 4-ounce tenderloin filets |
Place the peppers and blue cheese in a mini-chopper or blender jar. Blend on high until smooth. Add the salt and ground black pepper and blend until smooth.
Place the sauce in a sauce pan and heat gently over low heat.
Preheat the oven to 450°F and place a large non-stick grill pan inside. After about ten minutes remove it and lightly spray with olive oil. Place the four filets in the pan so that they do not touch and return to the oven. Cook for about 5 - 7 minutes on each side for medium rare.
Serve topped with 2 tablespoons of sauce.
Nutrition Facts
Serving size: 4 ounces beef / 2 tablespoons sauce | Servings 4
Calories 207 | Calories from Fat 90
Amount Per Serving (% Daily Value)
Total Fat 10g (15%) | Saturated Fat 4g (21%)
Monounsaturated Fat 4g | Trans Fat 0g
Cholesterol 86 mg (29 %) | Sodium 308 mg (13 %)
Total Carbohydrates 1g (0%) | Sugars 1g
Dietary Fiber 0g (2%) | Protein 27g
Vitamin A 14% | Vitamin C 45 % | Calcium 7% | Iron 11%
Vitamin K 3 mcg | Potassium 443 mg | Magnesium 30 mg
"Roquefort should be eaten on one’s knees."
-Grimod de la Reynière, 18th century French gourmand
The refrigerator light goes on...
This is a simple and fast recipe with ingredients that keep well around the house. You can use bottled roasted red peppers (get the ones that are packed in water and not oil). I keep jars of these in the pantry and I always have some blue cheese in the fridge. It takes so little to whiz them together with a bit of salt and pepper for the most sublime sauce.
