- 1 stick, plus 2 tablespoons butter, room temperature, divided
- 4 large Vidalia onions, thinly sliced
- 3 tablespoons crumbled Gorgonzola
- 4 (8-ounce) beef fillets
- Salt and freshly ground black pepper
Sprinkle fillets evenly with salt and pepper. Grill fillets, covered with grill lid, for 4 to 6 minutes per side, or until desired degree of doneness. *Cook's Note: For a rare doneness, cook steaks on each side for 3 to 4 minutes. Transfer to serving plates and let sit for 5 minutes. Serve fillets with caramelized onions and Gorgonzola butter.
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