Entrees
Tenderloin for Two
Makes 2 servings
Tenderloin for Two
Makes 2 servings
Griddler® Compact position: Closed
Plate side: Grill
Nutritional information per serving with butter: Calories 598 (76% from fat)
carb. 2g
pro. 32g
fat 50g
sat. fat 21g
chol. 60mg
sod. 472mg
calc. 75mg
fiber 1g
carb. 2g
pro. 32g
fat 50g
sat. fat 21g
chol. 60mg
sod. 472mg
calc. 75mg
fiber 1g
Ingredients
- Fillet:
- 2pieces tenderloin steak, each cut about ¾ to 1 inch thick (approximately ¾ to 1 pound)
- 1tablespoon olive oil
- 3large garlic cloves, crushed
- 1generous teaspoon fresh oregano, roughly chopped
- ½teaspoon kosher salt
- freshly ground black pepper
- Gorgonzola Butter:
- 2tablespoons unsalted butter, room temperature
- 1tablespoon crumbled Gorgonzola pinch freshly ground black pepper
Preparation
- 1 .Place steaks in a shallow dish and toss well with olive oil, garlic and oregano; cover and refrigerate .The steaks should marinate at least 4 hours and up to overnight .
- 2 .While steaks are marinating, prepare the Gorgonzola butter . Mix the butter, Gorgonzola and pepper together well, using a food processor or by hand, mashing together
- with a fork .Place butter in a small dish to refrigerate .
- 3 .Remove steaks from refrigerator about 30 to
- 45 mintues before grilling to bring slightly to room temperature . Insert the plates on
- the grill side .Preheat the Cuisinart®Griddler®
- Compact to High .
- 4 .Sprinkle the steaks well on each side with salt and pepper .
- 5 .Once preheated, place steaks on bottom grill plate and close grill lightly . Grill for about 8 to
- 9 minutes for medium rare . Allow steaks to rest 5 minutes so that internal juices are able to rest and evenly distribute before serving . As they are resting, place a large pat of Gorgonzola butter on each steak .
- 6 .Serve immediately .
