Monday, August 10, 2009

Adam Cooks: Beef Tenderloin Steaks with Gorgonzola

From Rachael Ray via Foodnetwork.com



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

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.

Comments:
What did I tell you - the man loves his steak. Part of mine wasn't done enough for me, but the parts I did eat were pretty tasty. Some of the comments on the recipe post on the website critized using such a strong cheese. Yes, gorgonzola is stinky and has a very distinct flavor. If you don't like it, you probably won't like this recipe. Duh.

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