Beef Tenderloin Steaks With Gorgonzola Recipe - Cooking Index
Beef Tenderloin Steaks With Gorgonzola Recipe - Cooking Index
| 4 | Beef tenderloin steaks, 1 1/2" thk | |
| 1 tablespoon | 15ml | Extra-virgin olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3/4 lb | 340g / 11oz | Gorgonzola |
| 4 | Fresh sage leaves - thinly sliced |
Let meat rest 10 minutes before beginning dinner preparation.
Place a large, flat griddle or skillet over high heat. When hot, using a pair of tongs and a folded paper towel, wipe cooking surface with oil and place steaks on hot pan. Caramelize the steaks, 2 minutes on each side. Reduce heat to moderate. Season meat with salt and pepper and cook 4 to 5 minutes longer on each side.
Preheat broiler to high.
Arrange steaks on baking sheet. Top each steak with 3 ounces Gorgonzola. Place baking sheet 6 inches from broiler heat just long enough to melt the cheese. Remove meat from the oven and top with slivers of fresh sage. Let meat rest 2 or 3 minutes, then serve immediately.
This recipe yields 4 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C17) - from the TV FOOD NETWORK
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