Tenderloin Steaks with Gorgonzola Butter

Tenderloin Steaks with Gorgonzola Butter
You can never have too many main course recipes, so give Tenderloin Steaks with Gorgonzola Butter a try. This recipe serves 4. One serving contains 641 calories, 53g of protein, and 35g of fat. It is perfect for valentin day. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free diet. A mixture of beef tenderloin steaks, tawny port, gorgonzola cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

1
Rinse steaks and pat dry; place in a 1-gallon zip-lock plastic bag. Set onion slices in a single layer on a plate.
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2
Drizzle 2 tablespoons Port and 1 teaspoon oil over onions.
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3
Pour remaining Port and oil over meat; seal bag and turn to coat.
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4
Let stand at least 30 minutes, or cover the onions and chill meat and onions up to 2 hours.
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5
In a small bowl, beat gorgonzola and butter until well blended and creamy.
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6
Lift steaks from marinade (discard marinade) and lay on an oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds).
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7
Lay onion slices around steaks. Close lid on gas grill. Cook steaks, turning once, until browned and done to your liking in center of thickest part (cut to test), 16 to 18 minutes for medium-rare. Cook onions, turning once, until lightly browned on both sides, 16 to 18 minutes.
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8
Transfer steaks to plates and top with grilled onions, separated into rings.
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9
Let rest in a warm place for 3 to 5 minutes.
10
Garnish each with a dollop of gorgonzola butter.
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11
Sprinkle with parsley and salt and pepper to taste.
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Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Miranda Lambert County Road Merlot Wine. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 28 dollars per bottle.
Miranda Lambert County Road Merlot Wine
Miranda Lambert County Road Merlot Wine
Our most robust spirit is full of fruity flavor and powerful color yet smooth in texture and delivery. With its ripe berry essence the aroma lingers as long as the explosive finish. This dry velvety Merlot is endowed with just the right balance of power and finesse that make it an excellent companion to steak and pastas with full bodied red sauce and dark chocolate.
DifficultyHard
Ready In45 m.
Servings4
Health Score21
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