Gorgonzola and Herb Topped Beef Tenderloin
Ingredients
3 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
¼ cup
minced shallots
¼ cup
panko breadcrumbs
½ 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
Directions
- Preheat oven to 350°.
- In a medium skillet, heat 1 tbsp. oil over medium heat. Add shallots; sauté until softened (about 2 min.).
- Transfer cooked shallots to a medium mixing bowl; set aside.
- In the skillet used to cook the shallots, heat 1 tbsp. oil over medium heat. Add breadcrumbs; brown crumbs in oil, stirring often (2-3 min.).
- Transfer cooked breadcrumbs to the bowl with the shallots. Add cheese, parsley, peppercorns and salt to the bowl; set aside.
- In a large skillet, heat remaining oil over high heat. Add steaks; brown steaks in oil (2-3 min. per side), turning once.
- Transfer steak to a rimmed baking sheet lined with parchment paper; divide cheese mixture evenly among steaks, pressing to adhere.
- Roast steaks in preheated oven to desired doneness (6-8 min. for medium-rare); serve immediately.
