Seared Beef Tenderloin Steaks With Dark Beer Reduction And Blue Cheese

• 2 teaspoons steak rub (such as McCormick Grill Mates)
• 4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
• 1 teaspoon olive oil
• 1 (12-ounce) bottle dark lager (such as Michelob AmberBock)
• 2 tablespoons light brown sugar
• 2 tablespoons crumbled blue cheese

1. Preheat oven to 450u0b0.
2. Rub steak seasoning over both sides of steaks.
3. Heat olive oil in a large nonstick skillet over medium-high heat. Add steaks; cook 2 minutes on each side or until browned. Remove steaks from pan; place on a baking sheet. Bake at 450u0b0 for 4 to 5 minutes or until desired degree of doneness.
4. While steaks bake, combine beer and brown sugar in a medium bowl; add to skillet, scraping pan to loosen browned bits. Cook 6 minutes or until mixture is slightly syrupy and reduced to about 1/4 cup. Serve steaks with reduced sauce; sprinkle evenly with cheese.

steak rub, beef tenderloin, olive oil, lager, light brown sugar, blue cheese

Taken from www.myrecipes.com/recipe/seared-beef-tenderloin-steaks-with-dark-beer-reduction-blue-cheese (may not work)