Boursin Topped Beef Tenderloin

There is no way this is a recipe...more of an idea and delicious one at that.  A while back I was craving a tenderloin steak with blue cheese.  To my shock and sadness, we had none.  This gal, was not a happy one, however I did stumble upon some wicked awesome (as my husband says) Boursin cheese in my fridge.  Seriously, how bad could that be?!  Wicked delish.  2 ingredients.  That easy. 

I don't cook my beef tenderloin steaks on the BBQ because I feel they will dry out a bit and tenderloin has very little fat.  I do mine in a cast iron pan, which can also be thrown on a grill if you wish.

My Technique - Season your steak on both sides with S & P. Get that pan hot, toss in a bit of butter and sear each side for 2-3 minutes, depending on the thickness (let's pretend it's 1 1/2-2 inches thick).  Once seared, throw the whole pan in an oven pre-heated to about 425F for a few more minutes to finish cooking to no more than medium rare.  Remove the steak and let it rest for 5 minutes...tent it loosely with foil to keep it warm.  That's how this gal does it...that pan gives it a mouth watering crust and gorgeous colour.

Any steak will do just fine but I love this lean cut with the soft, garlicky cheese. 

Boursin Topped Beef Tenderloin

Perfectly cooked Beef Tenderloin Steak (read above for my technique)
Boursin (Herb & Garlic)

Top the perfectly cooked tenderloin with a good size dollop of cheese. Voila.