Blue Cheese-Topped Tenderloin with Mushrooms

Blue Cheese-Topped Tenderloin with Mushrooms
Makes 4
Prep 20 m
Bake 60 m
Cook 11 m

Ingredients

Directions

  1. 1 of 5 Heat oven to 400 degrees F. Coat an 8 x 8-inch baking dish with nonstick cooking spray.
  2. 2 of 5 Layer potatoes in prepared dish, in an overlapping fashion, alternating with onion slices. Sprinkle with garlic and spoon 1 cup of the broth over top. Season with 1/4 teaspoon each salt and pepper. Cover with foil and bake at 400 degrees F for 40 minutes. Uncover and bake 20 minutes or until potatoes are tender. Keep warm.
  3. 3 of 5 In a large nonstick skillet heat 1 tablespoon oil over medium-high heat. Season steaks with remaining 1/4 teaspoon each salt and pepper. Cook for 3 minutes, turn and top each steak with 1 tablespoon cheese. Reduce heat to medium and cover. Cook 2 minutes or until internal temperature of steak registers 145 degrees F. Remove to a plate and loosely cover.
  4. 4 of 5 Add remaining 2 teaspoons oil and mushrooms to skillet; cook over medium-high heat 3 minutes. Stir in remaining cup broth and vinegar; cook 3 minutes, stirring occasionally.
  5. 5 of 5 Serve steaks with mushrooms, potatoes and asparagus, if desired.
Nutrition Information for Blue Cheese-Topped Tenderloin with Mushrooms
Servings Per Recipe: 4
Per Serving: 4 g fiber, 731 mg sodium, 40 g pro., 448 kcal cal., 18 g Fat, total, 33 g carb., 6 g sat. fat, 100 mg chol.