GRILLED STEAKS TOPPED WITH TOMATO COMPOTE AND CHEDDAR
Makes 4 servings
Ingredients
• 1 1/2 tablespoons salted butter
• 2 (6-ounce) beef tenderloin steaks, about 1 inch thick
• Salt and ground black pepper to taste
• 2 tablespoons chopped shallots
• 1 cup chopped plum tomatoes (about 5 ounces)
• 3 tablespoons dry white wine
• 1 tablespoon (packed) chopped fresh tarragon or 1 teaspoon dried
• 3/4 cup grated Cabot Sharp Cheddar
Directions
1. Preheat grill to medium-high.
2. Meanwhile, in heavy medium-sized skillet over medium heat, melt butter; brush both sides of steaks with about half of butter and season with salt and pepper.
3. Increase heat under skillet to high and add shallots; sauté for about 1 minute. Add tomatoes and sauté until juices have evaporated, about 2 minutes longer. Add wine and tarragon and cook until mixture is thick, about 1 minute longer.
4. Remove from heat. Season with additional salt and pepper to taste. Cover and set aside to keep warm.
5. Grill beef to desired degree of doneness, about 4 minutes per side for medium-rare. Serve topped with warm compote and cheese.
Nutrition Analysis
Calories 390 , Total Fat 30g , Saturated Fat 12g , Sodium 261mg , Carbohydrates 6g , Dietary Fiber 1g , Protein 22g , Calcium 170mg
Recipe from Cabot Creamery Cooperative
www.cabotcheese.com
Recipe courtesy of Chef Jon Ashton
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