2 tbsp (15 mL) black peppercorns
1 minced clove of garlic
2 tbsp (15 mL) Dijon mustard
2 tbsp (15 mL) olive oil
4 beef tenderloin grilling steaks, about 6 oz/175 g each
1 pinch salt
4 tbsp (25 mL) blue cheese, crumbled
Place peppercorns in resealable plastic bag. Using flat side of mallet or heavy saucepan, crush peppercorns; place in small bowl. Mix in garlic, mustard and oil. Spread around edge of each tenderloin.
In heavy skillet or on covered greased grill, cook steaks over high heat, turning once, until desired doneness, about 10 minutes for medium-rare. Sprinkle with salt.
Transfer to warmed platter; sprinkle with blue cheese. Tent with foil and let stand for 5 minutes before serving.