Beef Tenderloin Steaks with Gorgonzola

Name: Beef Tenderloin Steaks with Gorgonzola
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Ingredients

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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

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.