Rosemary-Roasted Beef Tenderloin With Gorgonzola Butter
- Ready In:
- 23mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 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
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
BethR
United States
I am a mother of two wonderful boys! We live in a small rural community in Indiana that we love. I love cooking, especially entertaining for family and friends. I collect cookbooks and found RecipeZaar by accident online looking for recipes. I was hooked immediately! I tell all of my family and friends about this awesome site. I cannot understand picky eaters or those who won't try something new??? My husband and I enjoy cooking together and trying new recipes.
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