Herbed Tenderloin Steaks with Goat Cheese Topping

• 30 min
• 4 SERVINGS
• 250 Cal
• 33 g Protein

Ingredients:

• 4 beef Tenderloin Steaks, cut 1 inch thick (about 5 ounces each)
• 1/4 cup goat cheese
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 1 clove garlic, minced
• Sautéed Arugula and Tomatoes (recipe follows, optional)
• Salt

Cooking:

1. Combine goat cheese and basil in small bowl; set aside.
2. Press thyme and garlic evenly onto beef Tenderloin Steaks.
3. Preheat nonstick skillet over medium heat. Cook steaks 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks from skillet; immediately top with goat cheese mixture. Keep warm.
Cook's Tip: To grill, place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 
4. Prepare Sautéed Arugula and Tomatoes, if desired. Season steaks with salt; serve with arugula mixture.
   
   Sautéed Arugula and Tomatoes: Heat 1 teaspoon oil in nonstick skillet over medium heat until hot. Add 5 cups arugula leaves and 1 clove minced garlic; cook 1 to 2 minutes or until wilted, stirring constantly. Remove from heat. Stir in 1/2 cup diced tomatoes.