This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free blue cheese.
"Roquefort should be eaten on one’s knees."
-Grimod de la Reynière, 18th century French gourmand
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.
Servings: 4 | Serving size: 2 Tablespoons sauce and 4 ounces beef
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4.
This sauce will keep well for about 3 days.
|1/2 cup||roasted red pepper|
|1 ounces||Maytag blue cheese|
|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.
Serving size: 4 ounces beef / 2 tablespoons sauce
|Calories 207||Calories from Fat 90|
|% Daily Value|
|Total Fat 10g||15%|
|Saturated Fat 4g||21%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 1g||0%|
|Dietary Fiber 0g||2%|
|Vitamin A 14%||Vitamin C 45%|
|Calcium 7%||Iron 11%|
|Vitamin K 3 mcg||Potassium 443 mg|
|Magnesium 30 mg|