Shelly's Recipe

STEAK TENDERLOIN IN A MUSHROOM AND BLUE CHEESE SAUCE

Category: Steaks - Beef

2 large steaks or 4 small steaks (your favorite cut and thickness)
Salt and pepper to taste
1 tablespoon oil
2 tablespoons butter
1 small onion (sliced)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
8 ounces mushrooms (sliced)
Salt and pepper to taste
1/2 cup beef broth
1 splash brandy
1/2 cup blue cheese (crumbled)

Season the steaks with salt and pepper. Heat the oil in a pan. Add the steaks and sear at high heat until done to your preference, about 2-4 minutes per side for rare to medium rare. Let the steaks rest in a heated oven until ready to eat.

Melt the butter in the same pan. Add the onion and saute at medium heat until tender, about 5 minutes. Add the garlic and thyme and saute until fragrant, about a minute. Add the mushrooms and season with salt and pepper and saute until tender, about 7-9 minutes. Add the broth and brandy and deglaze the pan and simmer until it has reduced by half. Remove from heat and stir in the blue cheese and pour over the steaks. Serves 2-4