Seared Beef Tenderloin Steaks with Porter Beer Reduction and Blue Cheese

Yes this was as delicious as it sounds.

Several months back Gill made beef bourguignon that was heavy on the wine, and the reduction of that wine. It got me thinking if there were similar application for beer in cooking and after a short search on the interwebs, I found a couple of good candidates. I used one from MyRecipes.com as a guide, and it was quick and easy. I’m paraphrasing their recipe with my changes here.

It also happened to be when Katie and Josh were visiting, so there was a lot of awesomeness going on that day.

Anyway, here’s what you need:

  • 2 -4  teaspoons of steak rub
  • 4  (4-6 ounce) beef tenderloin steaks, with fat trimmed
  • 1  teaspoon  olive oil
  • 2  (12-ounce) bottles of dark beer. I used a Porter, which I highly recommend.
  • 2  tablespoons  light brown sugar
  • Crumbled blue cheese- to taste.
Preparation:

1. Preheat oven to 450°.

2. Rub steak seasoning over both sides of steaks.

3. Heat olive oil in a large nonstick skillet over medium-high heat. Add steaks; cook 2 minutes on each side or until browned. If the steaks are large enough to sear the sides slightly, do so. Searing it will help keep all the juices in during the baking stage.

4.  Remove steaks from pan; place on aluminum foil on a baking sheet. Bake at 450° for 4 to 5 minutes or until desired degree of doneness. If you don’t have a food thermometer, I highly recommend one. We used to cut into the meat slightly to check if it was done, but this would dry the meat out if it require more cooking (see step 6).  Based on the internal temp, I cooked the steaks for about 10 minutes .

5. While steaks bake, combine beer and brown sugar in a skillet, cook on low heat and stir. Here in Hawaii, Kona makes an amazing beer called Pipeline Porter, which is made with Kona Coffee and was perfect for this. I recommend any porter, even if it is not your favorite kind of beer. It gives a darker richer flavor that goes well with the blue cheese.  In reality I didn’t use both bottles in the reduction, I used about 1 1/2 and drank the other half while cooking. Cook until mixture is slightly syrupy. The original recipe calls to cook it for 6 minutes, but I like a thicker sauce, so I did about 10 minutes.

6. Remove steaks from oven when they are finished cooking. If I have learned one thing from watching Top Chef, it’s that you always let meat set before cutting it. This prevents the meat from “bleeding out all over the plate” as Tom Colicchio would say.  SO, once the steaks are out of the oven, wrap them in the aluminum foil that you put on the baking sheet. This keeps them warm, while you let them set for 2-3 minutes.

7. Serve steaks with reduced sauce; sprinkle evenly with cheese. We do love the blue cheese, so I was heavy handed with its application. As you can see, we served this with couscous and salad.

This turned out amazingly well and only took 20 minutes.

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4 Responses to Seared Beef Tenderloin Steaks with Porter Beer Reduction and Blue Cheese

  1. Kathleen says:

    Well done, Mr. Burgess. That looks amazing. You really can’t go wrong when you’re combining beer, meat and cheese.

  2. Tim Steach says:

    Well well well, as a HUGE fan of a bacon bleu cheese burger, and sophisticated/culinary applications of beers (homemade or otherwise), I thank you for this!

  3. […] Seared Beef Tenderloin Steaks with Porter Beer Reduction and Blue …Jan 13, 2010 … Seared Beef Tenderloin Steaks with Porter Beer Reduction and Blue Cheese. Yes this was as delicious as it sounds. Several months back Gill … Address: http://graigor.shikshik.org/2012/02/29/beer-reduction/ « Megan pearson Trackbackno comment untill now […]

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