- 2 teaspoon(s) olive oil
- 4 beef tenderloin steaks (1 in. thick) (4-ounce) trimmed of fat
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) coarsely ground pepper
- 1 ounce(s) Roquefort cheese crumbled (1/4 cup)
In 12-inch skillet, heat oil on high until hot. On waxed paper, evenly season steaks, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper.
Add steaks to skillet and cook 10 minutes for medium-rare or until desired doneness, turning over once. Transfer steaks to 4 dinner plates; top with Roquefort.
1 serving: Calories 205; Cholesterol 63mg; Fat 11g (Saturated Fat 4g); Sodium 470mg
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