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Tenderloin Steaks With Blue Cheese Sauce

6 servings

• 6 beef tenderloin steaks (about 5 ounces each), 1 inch thick
• Salt and ground black pepper, to taste
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup minced onion
• 1 cup refrigerated or jarred Alfredo sauce
• 1/2 cup (2 ounces) crumbled blue cheese

Preheat oven to 375 degrees. Have a heat-proof platter on hand. Season both sides of steaks lightly with salt and pepper. In large skillet, heat butter and oil over medium-high heat. Add steaks and cook until well browned, about 2 minutes per side. Carefully remove to platter and place platter in oven.

Add onion to skillet. Reduce heat to medium-low. Cook, stirring, until golden, about 2 minutes. Add Alfredo sauce and cheese. Cook, stirring, until heated through, about 2 minutes. Keep warm over low heat.

After preparing sauce, check steaks with an instant-read thermometer and cook to desired doneness: 145 degrees for medium-rare, 160 for medium and 170 for well-done. Serve steaks with sauce.

(Adapted from “ The Spaghetti Sauce Gourmet: 160 Recipes from Four Kinds of Sauce ” by David Joachim, Fair Winds.)

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