Beef Tenderloin with Gorgonzola
Serving Size / Yield
Ingredients
- 4 beef tenderloin steaks, about 1-inch thick
- virgin olive oil
- salt
- pepper
- 3 Tbs. butter
- 1 sm. shallot, finely chopped
- 1/4 C. dry white wine
- 1 Tbs. Dijon mustard
- 4 oz. gorgonzola cheese, rind removed and cut into pieces
Directions
Rub steaks with olive oil and sprinkle with salt and pepper. Cover and refrigerate. Remove the steaks about an hour before you start cooking. Preheat oven to 200 degrees. Melt 2 Tbs. butter in a large skillet over medium heat. When the butter foam goes away, pat steak dry. Put them in the skillet and cook until they are nicely browned, about 5 minutes. Turn the meat over and cook on other side for 5-6 minutes Put steak on a heatproof plate when done and keep them warm in oven.
Add the shallot to the pan. Cook, stirring, for 1 minute. Stir in the wine and mustard. Turn the heat to low and add the cheese. Stir in any juices that have collected around the steaks. Remove from heat and whisk the remaining 1 Tbs. butter. Spoon sauce over the steaks and serve.
