Who wouldn't want a juicy steak topped with butter... a blue cheese compound butter no less! Compound butters are flavorful dish enhancers made from mixing different ingredients into a butter base. Blue cheese lends its deliciously distinctive aroma and flavor to this compound butter, and green onion punches it up another notch.
Trim and thinly slice green onions.
Halve fingerling potatoes lengthwise.
Trim ends off green beans.
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Roast The Potatoes
Toss fingerling potatoes with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper on prepared baking sheet.
Spread into a single layer and roast until golden brown and fork-tender, 16-18 minutes.
While potatoes roast, make butter.
Make the Compound Butter
In a mixing bowl, combine softened butter, blue cheese (to taste), half the garlic (to taste) (reserve remaining for green beans), half the green onions (reserve remaining for garnish), and a pinch of pepper.
Mold into two small disks and place on a plate.
Refrigerate until plating.
Cook the Steaks
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add steaks to hot pan and cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 4-5 minutes per side.
Remove steaks to a plate and rest at least 5 minutes. Tent with foil.
Wipe pan clean and reserve.
Cook the Green Beans
Return pan used to cook steaks to medium-high heat and add 2 tsp. olive oil. Add remaining garlic to hot pan and cook until fragrant, 30 seconds.
Add green beans and ¼ cup water. Stir often until beans are bright green and water has mostly evaporated, 6-8 minutes.
If beans need more time, add 2 Tbsp. water and continue cooking.
Season with ½ tsp. salt and a pinch of pepper.
Plate dish as pictured on front of card, garnishing with remaining green onions. Bon appétit!