Difficulty: Easy - for beginners
1/4 cup cooking oil
4 (6 ounce) beef tenderloin steaks
salt and pepper to taste
1 medium onion, minced
1 package sliced mushrooms
1 tablespoon paprika
1/2 cup dry white wine
1/2 cup beef broth
2-4 ounces blue cheese (original recipe calls for 4 oz of Spanish blue cheese, but I just used standard blue cheese and cut it in half so it didn't overpower the dish)
2 tablespoons chopped parsley
Heat olive oil in a large skillet over medium-high heat until smoking. Season steaks to taste with salt and pepper, then sear on both sides in hot oil. Reduce heat to medium and continue cooking until steaks reach desired doneness, about 6 minutes for medium-rare. Remove steaks from skillet and keep warm.
Stir in minced onion and sliced mushrooms and cook until onions are softened and translucent, about 5 minutes. Season with paprika and cook for an additional minute. Increase heat to medium-high, then pour in wine. Simmer until the wine has reduced by half, then add the beef broth, return to a simmer, and cook for 2 minutes. Stir in the crumbled blue cheese until just melted.
To serve, pour the sauce mixture over the steaks and sprinkle with chopped parsley.