Yield: 2 servings
Ingredients
- 2- 8 oz tenderloin steaks
- 4 oz or so of your favourite cheeses like French-style cream cheese
- ¼ cup of butter
- ½ cup of fresh or dried bread crumbs
- fresh herb to garnish like tarragon, or thyme
Method
- Preheat your oven to 350°F and turn on your convection fan if you have one.
- Splash a thin film of oil into a skillet over medium-high heat then quickly sear the steaks on both sides, not to cook but to brown and add a quick flavourful crust. Remove them from the pan to rest on a rack and cover loosely with foil.
- Add the bread crumbs, cream cheese and butter to your food processor and buzz to combine, about 30 seconds. Pat the crust evenly over the top of the seared, but still undercooked, steaks. Place the steaks in the oven to roast until using a calibrated thermometer they match the temperature that corresponds with your preferred doneness, 10 to 15 minutes. See note.
Note:
120°F Rare> 130°F Medium-rare> 140°F Medium> 150°F Medium-well>160°F Well