- 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
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.