Prep 15 mins
Cook 8 mins
- 1⁄4 lb gorgonzola, softened
- 1⁄4 cup unsalted butter, softened
- 3 tablespoons olive oil
- 3 1⁄2 lbs beef tenderloin steaks, cut crosswise into eight to ten 1 1/4-inch-thick steaks
- 1⁄4 cup Dijon mustard
- 3⁄4 cup fresh rosemary leaf, chopped
- fresh ground black pepper
- Discard Gorgonzola rind and in a small bowl stir together cheese and butter until smooth.
- On a sheet of plastic wrap form Gorgonzola butter into a log about 4 inches long.
- Chill log, wrapped in plastic wrap, until firm, at least 1 hour.
- Butter may be made 1 week ahead.
- Preheat oven to 450°F.
- In a 12-inch heavy skillet (preferably cast-iron) heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear half of steaks until browned, about 2 minutes on each side, transferring to a shallow baking pan.
- Sear remaining steaks in remaining 1 1/2 tablespoons oil in same manner.
- When steaks are just cool enough to handle, spread tops and sides with mustard and sprinkle with rosemary, pepper, and salt to taste.
- Roast steaks in middle of oven 8 minutes for medium-rare (coating should just begin to brown).
- Transfer steaks to a cutting board and let stand about 3 minutes.
- Cut butter into about 20 thin slices.
- Cut each steak in half horizontally.
- Tuck a butter slice between steak halves and top steaks with another butter slice.
Great recipe! The gorgonzola butter is delicious and goes so well with the Rosemary. I'll definitely make this again, next time I'll turn the filets in their own juices halfway through cooking.
This is,without a doubt, the best tenderloin recipe that my husband and I have tried. The butter is soooo good. You would do good to find this going out to dinner. Kudos to the chef. It is absolutely a favorite of mine. I followed the recipe exact.