Recipe Beef Tenderloin Steak Blue Cheese Butter with Chili Basil Caramelized Shallots Butter Recipe

Hello everyone!

I apologize for the lack of bloggery, as it is finals week. However, I did come across this recipe from Dentist Chef that looked really amazing. I may try it out when I go back home this weekend or maybe it may be something to do over the American Labor Day holiday weekend coming up. Somehow the idea of blue cheese butter sounds really amazing with steak. I hope you enjoy this post, do stop by his site if you like this for other great recipes. Rammiegirl blogging will commence this weekend! Be warned, it may be a massive upload of articles just to catch up for my up and coming food adventures back home! Thanks again for being such awesome readers and best wishes for the week.

Cheers,
R/g

DENTIST CHEF

tenderloin steak with gorgonzola blue cheese butter recipe with chili basil and caramelized shallotsDry Aged Tenderloin Steak with Spicy Chili Basil Gorgonzola Blue Cheese Butter

Tenderloin steak with spicy gorgonzola blue cheese butter is a hearthy, easy and yet elegant dish for a romantic dinner or other special occation. Sure you can impressed your guess of your love one within, even the preparation is so easy. Take out the tenderloin steak about 30 minutes prior to cooking and let it reach room temperature, meanwhile, prepare the ingredients for the spicy chili and basilblue cheese butter. Obviously, everybody love tenderloin, especially the tips of it that usually called filet mignon in france. I had served tenderloin many ways, Tenderloin Steak with Roasted Garlic Sauce, Tenderloin Filet Mignon with Red Wine Demi Glace Sauce  or even cured it into Homemade Tenderloin Beef Bresaola. This tenderloin with chili basil blue cheese butter is another great option to cook tenderloin steak.

gorgonzola blue cheese butter tenderloin steak recipe dry aged beef tenderloin with chili basil butterGorgonzola Blue Cheese…

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This entry was published on August 21, 2014 at 10:38 and is filed under The Traveller. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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