Gorgonzola Stuffed Chateaubriand
Stuffing a steak with blue cheese is a great replacement for a pan sauce or steak sauce.
Butter
Shallots, chopped
Garlic, minced
Brandy
Black pepper
1–1¼-pound tenderloin roast cut from the center of the whole tenderloin
Salt
Freshly-ground black pepper
Olive oil
5 ounces crumbled Gorgonzola cheese
Melt butter in a pan.
Add shallots and garlic, and cook until the shallots are translucent.
Add brandy off the heat, and cook until the taste of alcohol disappears.
Season to taste with black pepper.
Keep warm.
Make a slit in the center of the roast, but not all the way through.
Brush roast with olive oil and season liberally with kosher salt and freshly ground black pepper. Let sit at room temperature 30–60 minutes.
30–60 minutes
Heat a cast-iron grill pan over high heat 5–7 minutes. Add roast and cook until browned and slightly charred on all sides.
5–7 minutes
Move to a baking pan and fill the slit with cheese. Tie closed with kitchen twine and let rest 20 minutes while oven heats to 325°F.
20 minutes
Coat the outside of the roast with the prepared butter sauce.
Insert a probe thermometer at a 45° angle into the center of the roast. Place the pan into the oven and cook until internal temperature reaches 135°F.
Remove to a plate and cover with aluminum foil. Let rest 15 minutes before untying and carving.
15 minutes