Gorgonzola and Herb Topped Beef Tenderloin

Serves 8
  • 3 tbsp. Kowalski's Extra Virgin Olive Oil, divided
  • 1/4 cup minced shallots
  • 1/4 cup panko breadcrumbs
  • 1/2 cup Gorgonzola cheese, crumbled
  • 2 tbsp. chopped fresh Italian parsley
  • 1 tsp. Kowalski's Whole Peppercorns, coarsely chopped
  • 1 tsp. kosher salt
  • 2 lbs. beef tenderloin, cut into 8 equal pieces

In a medium skillet, heat 1 tbsp. olive oil over medium heat; sauté shallots until softened (about 2 min.). Place the cooked shallots in a medium bowl; set aside. In the same skillet, heat 1 tbsp. olive oil over medium heat; brown breadcrumbs, stirring often (2-3 min.). Add to bowl with shallots, along with cheese, parsley, peppercorns and salt. In a large skillet, heat remaining olive oil over high heat; brown steaks (2-3 min. per side), turning once. Place on a parchment-lined jelly-roll pan; divide cheese mixture among steaks, pressing to adhere. Roast in a preheated 350° oven to desired doneness (6-8 min. for mediumrare). Serve immediately.