Herbed Tenderloin Steaks with Goat Cheese Topping

Whip up a satisfying meal in under 30 minutes any night of the week. Herbed goat cheese is a tasty topping for Tenderloin Steaks. Pair with arugula and tomatoes for a light meal

Photos courtesy of Beef. It's What’s For Dinner

7 ingredients

4 servings

30 minutes

Nutrition information per serving, no side dish: 245 Calories; 99 Calories from fat; 11g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 93 mg Cholesterol; 115 mg Sodium; 1 g Total Carbohydrate; 0.1 g Dietary Fiber; 33 g Protein; 2.3 mg Iron; 9.2 mg NE Niacin; 0.7 mg Vitamin B6; 1.7 mcg Vitamin B12; 5.7 mg Zinc; 35.6 mcg Selenium; 117.9 mg Choline.

Ingredients:

  • 4 beef Tenderloin Steaks, cut 1 inch thick (about 5 ounces each)
  • 1/4 cup goat cheese
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 1 clove garlic, minced
  • Sautéed Arugula and Tomatoes (recipe follows, optional)
  • Salt

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.

  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
  • Refrigerate food promptly.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.

Cooking:

1. Combine goat cheese and basil in small bowl; set aside.

2. Press thyme and garlic evenly onto beef Tenderloin Steaks.

3. Preheat nonstick skillet over medium heat. Cook steaks 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks from skillet; immediately top with goat cheese mixture. Keep warm.

Cook's Tip: To grill, place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

4. Prepare Sautéed Arugula and Tomatoes, if desired. Season steaks with salt; serve with arugula mixture.

Sautéed Arugula and Tomatoes:
Heat 1 teaspoon oil in nonstick skillet over medium heat until hot. Add 5 cups arugula leaves and 1 clove minced garlic; cook 1 to 2 minutes or until wilted, stirring constantly. Remove from heat. Stir in 1/2 cup diced tomatoes.

Source: beefitswhatsfordinner.com