1½ tablespoons Cabot 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 ounces Cabot Sharp Cheddar, grated (about ¾ cup)
PREHEAT grill to medium-high.
MELT butter in heavy medium-sized skillet over medium heat; brush both sides of steaks with about half of butter and season with salt and pepper.
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.
REMOVE from heat. Season with additional salt and pepper to taste. Cover and set aside to keep warm.
GRILL beef to desired degree of doneness, about 4 minutes per side for medium-rare. Serve topped with warm compote and cheese.
Recipe courtesy of Chef Jon Ashton.