Herbed Blue Cheese Steaks

• 1/4 cup crumbled blue cheese
• 1/4 cup soft bread crumbs
• 4 teaspoons olive oil, divided
• 1 teaspoon pepper, divided
• 3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
• 3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
• 3/4 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
• 3/4 teaspoon minced chives
• 1/2 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
• 4 beef tenderloin steaks (6 ounces each)
• 1/2 teaspoon salt
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 1 cup reduced-sodium beef broth
• 3/4 cup Cognac or additional reduced-sodium beef broth

1. In a small bowl, combine the blue cheese, bread crumbs, 1 teaspoon oil, 1/2 teaspoon pepper, basil, oregano, dill, chives and tarragon; set aside.
2. Sprinkle steaks with salt and remaining pepper. In a large skillet over medium-high heat, cook steaks in remaining oil for 2 minutes on each side. Transfer to a greased 15x10x1-in. baking pan; top with blue cheese mixture.
3. Bake at 350u0b0 for 12-18 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
4. Meanwhile, in the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Gradually stir in broth and Cognac, scraping up any browned bits from bottom of pan. Cook until liquid is reduced by half. Serve with steaks.

blue cheese, bread crumbs, olive oil, pepper, fresh basil, fresh oregano, dill, chives, tarragon, beef tenderloin, salt, onion, garlic, beef broth, cognac

Taken from www.tasteofhome.com/recipes/herbed-blue-cheese-steaks/ (may not work)