Beef Tenderloin Steaks with Gorgonzola

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  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.