RCI-BV.003.0027.001
Gorgonzola Stuffed Chateaubriand
Stuffing a steak with blue cheese is a great replacement for a pan sauce or steak sauce. Oh, and Cha
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- -pound tenderloin roast cut from the center of the whole tenderloin1 to 1 1/4 unit
- Salt and freshly ground black pepper1 unit
- Olive oil1 unit
- crumbled Gorgonzola cheese5 ounces
Method
1
Make a slit in the center of the roast, but not all the way through.
2
Brush roast with olive oil and season liberally with kosher salt and freshly ground black pepper. Let sit at room temperature 30-60 minutes.
3
Heat a cast-iron grill pan over high heat 5-7 minutes. Add roast and cook until browned and slightly charred on all sides.
4
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 degrees F.
5
Insert a probe thermometer at a 45 degree angle into the center of the roast. Place the pan into the oven and cook until internal temperature reaches 135 degrees F.
6
Remove to a plate and cover with aluminum foil. Let rest 15 minutes before untying and carving.