By Grocery List Plus Editorial Staff | Published on June 14, 2026

Cheese-Crusted Beef Tenderloin Steaks

Serves 2

421 cal · 25 min

Cheese-Crusted Beef Tenderloin Steaks

Recipe GLPRf2b50a578605eb

4.3(1)
Main Course
25 min
421 cal
Servings: 2
Oven
SNAP eligible

Tender, juicy beef tenderloin steaks broiled to medium doneness and topped with a golden, melted blend of Italian and blue cheese with fresh chives. An elegant, quick-cooking main course with sophisticated flavors.

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Ingredients

2 beef tenderloin steaks, 1/2 lb. each

1/8 teaspoon kosher salt

1/8 teaspoon black pepper

1/4 cup shredded Italian five cheese blend

2 tablespoons crumbled blue cheese

1/2 teaspoon chopped fresh chives

Directions

  1. Preheat the broiler to high.

  2. Pat the beef tenderloin steaks dry with paper towels. Season both sides evenly with kosher salt and black pepper.

  3. Place steaks on a broiler pan and position 6 inches from the heat source. Broil for 5 minutes without moving.

  4. Flip the steaks and continue broiling for another 5 minutes, or until the internal temperature reaches 145°F for medium doneness.

  5. While the steaks finish cooking, combine the shredded Italian five cheese blend, crumbled blue cheese, and chopped fresh chives in a small bowl.

  6. Remove the steaks from the broiler and evenly distribute the cheese mixture over the top of each steak.

  7. Return the steaks to the broiler and broil for 2 to 3 minutes, until the cheese is melted and the top is lightly golden brown.

  8. Transfer steaks to serving plates and serve immediately while the cheese is warm and creamy.

Comments

Grocery List Plus Editorial Staff4.25

Beef tenderloin and blue cheese are stocked at any Charlotte grocer—Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger all carry them without fuss. The 25-minute claim is honest for searing and a quick crust, though plating and resting add a few minutes in practice. This is an elegant two-person dish that reheats poorly, so it's strictly a same-night production; the real cost driver is the tenderloin itself, which runs $18–24 per pound at standard retail, making this a special-occasion dinner rather than a weeknight staple. The technique is straightforward but the ingredient list is so spare that timing and heat control matter, meaning it rewards attention but doesn't demand fussy multitasking.

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