Grilled Tenderloin with Gorgonzola Walnut Crust
Grilled Tenderloin with Gorgonzola Walnut Crust
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- 8 ounces Gorgonzola cheese, crumbled
- 10-12 red seedless grapes, halved
- 5 large basil leaves, cut chiffonade style
- 1 tablespoon Fustini’s 12 Year White balsamic
- 3 tablespoons Fustini's Basil Crush olive oil
- 1 tablespoon honey
- 2 ounces walnuts, toasted and roughly chopped
- 2 each, 4-6 ounce beef tenderloin pieces
- Salt and pepper
Directions
- Preheat oven to 400 degrees. Mix the Gorgonzola, grapes, basil, balsamic, olive oil, and honey together. Form into 4 balls.
- Heat oven proof pan on stove top until very hot. Season steaks with salt and pepper and carefully place in hot pan. Cook on one side until fully seared turn over and begin cooking on the other side. Place a good size ball of crust on top of the steak and place the entire pan into the oven. Bake until desired doneness is achieved. Serve immediately. Very Rare: 130°, F, 55°, C, Rare: 140°, F, 60°, C, Medium Rare: 145°, F, 63°, C, Medium: 160°, F, 71°, C, Well: 170°, F, 77°, C
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