Seared Beef Tenderloin Steaks with Porter Beer Reduction and Blue Cheese

  • Recipe TypeEntree
  • Prep Time20 minutes
  • Yield4

Feed the Empire’s Brian Burgess added Kona Brewing Company's Pipeline Porter to a reduction sauce for the perfect complement to his beef tenderloin seared steaks.

Ingredients

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

Directions

  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 on each side, or until desired degree of doneness. If you don’t have a food thermometer, I highly recommend one. 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 Brewing Company 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. 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. 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.

Brian BurgessBrian Burgess has a passion for design, travel, food, and wine, as well as brewing and drinking beer.  Along with a long-time group of friends he contributes to Feed the Empire food blog and does frequent consulting to the business end of the operation, Creative Distillery.

He is an Officer in the U.S. Navy and is currently stationed in Naples, Italy and taking every opportunity to enjoy the local food and drink.