Butter Basted Tenderloin with Honey Fig Butter & Blue Cheese
Butter Basted Tenderloin with HoneyFig Butter & Blue Cheese
"Oh my!" Along with "wonderful, scrumptious, delightful!" are many of the many words that will fall out of the mouths of those who eat this dish! A bit indulgent in the butter, but for special occasions, it's worth breaking your butter quota. If you have a butter quota... ; ) It's truly so good!
- 2 – 8 ounce Wild Idea Tenderloin Filet’s
- 1 – tablespoon olive oil
- 1 – tablespoon Jill’s Steak Rub, or seasonings of your choice
- ½ - cup Honey Bourbon
- 6 – tablespoons unsalted butter
- ¼ - cup fig butter or fig preserves
2 to 4 ounces Blue Cheese crumbles
- Rinse the steaks and pat them dry with a paper towel.
- Place the steaks on a plate and rub the olive oil and the seasonings into the steaks.
- Cover the steaks and rest at room temperature for two hours.
- Remove the cover and place the steaks in the freezer for 10 minutes.
- Heat a seasoned, cast iron skillet over high heat on the stove top.
- Remove the steaks form the freezer and place the steaks in the preheated skillet, snugging the edge up to the side of the pan. Sear for 1 minute. Repeat 3 more times, choosing a different edge, so sides brown up.
- Remove the steaks from the pan and place on a plate.
- Remove the pan from the heat and deglaze the pan with the bourbon. This keeps the bourbon from flaming up. Return the pan to the heat and scrape up the bits from the pan, while reducing the bourbon to just a trace.
- Lower the heat to medium and add the butter, whisking in to incorporate.
- Add the steaks back to the pan and spoon the butter over the steaks, tilting the pan occasionally for two more minutes.
- Remove the steaks from the pan and cover with foil.
- While the steaks are resting, quickly whisk in the fig preserves or fig butter to the butter in the pan.
- Remove from the heat.
- To serve, place the steak on the plate, drizzle with the Honey
Fig Bourbon Butter and top with blue cheese crumbles.
Accompany the Butter Basted Steak with asparagus or brocollini and crispy pan fried purple yams or potatoes. The combination of textures will add to the flavor and pleassure profile.