Bistro Steak & Potatoes

A mellow, blue cheese-flavored butter tops steaks for a meal that tastes like it came straight out of a chophouse.


  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons butter or margarine, softened
  • 1-2 teaspoons finely snipped fresh chives
  • 12   petite new potatoes (about 1 1/4 pounds)
  • 1/4 cup water
  • 6   garlic cloves, pressed
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 4   beef tenderloin steaks, cut 1 inch thick (about 6 ounces each)
  •  Additional snipped chives (optional)


  1. Prepare grill for direct cooking over medium coals. Combine blue cheese, butter and chives in Small Batter Bowl; mix until well blended. Cover; refrigerate until ready to serve.

  2. Using Vegetable Peeler, peel one strip of skin from around the middle of each potato. Place potatoes and water in Rice Cooker Plus; cover. Microwave on HIGH 5-6 minutes or until potatoes are tender when pierced with a fork; drain and cool slightly. Thread potatoes onto four 12-inch skewers.

  3. Combine garlic pressed with Garlic Press, oil, salt and black pepper. Brush half of the oil mixture over potatoes using Chef's Silicone Basting Brush. Rub remaining oil mixture over both sides of steaks. Place steaks on center of grid of grill and surround with potato kebabs. Grill, uncovered, 8-12 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally using BBQ Tongs.

  4. Remove steaks and potatoes from grill to serving platter. Top each steak with reserved blue cheese mixture; let stand 5 minutes. Remove potatoes from skewers and serve with steaks. Garnish with additional snipped chives, if desired.


  • 4  servings

Nutrients per serving:

Calories 670, Total Fat 42 g, Saturated Fat 18 g, Cholesterol 135 mg, Carbohydrate 39 g, Protein 40 g, Sodium 770 mg, Fiber 4 g

U.S. Diabetic exchanges per serving:

2 starch, 4 1/2 high-fat meat, 1 vegetable, 1 fat (2 carb)

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