Beef Tenderloin Steaks with Gorgonzola (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
4 (1 1/2-inch-thick) beef tenderloin steaks |
1 tablespoon extra-virgin olive oil, eyeball it |
salt and freshly ground black pepper |
3/4 pound gorgonzola |
4 fresh sage leaves, thinly sliced |
Directions:
1. Let meat rest 10 minutes before beginning dinner preparation.
2. 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.
3. Preheat broiler to high.
4. 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.
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