Tenderloin Steaks with Gorgonzola Butter

Tenderloin Steaks with Gorgonzola Butter
Photo by James Carrier


  • 1 red onion (12 oz.), peeled and sliced crosswise into 1/2-inch-thick rounds; ends discarded
  • 4 beef tenderloin steaks (about 2 in. thick, 8 to 10 oz. each; see notes)
  • 2 tablespoons walnut or vegetable oil
  • ¾ cup tawny Port
  • ¼ cup (1/8 lb.) butter, at room temperature
  • Salt and pepper
  • ¼ cup crumbled gorgonzola cheese (1 1/2 oz.), at room temperature
  • + 1 more ingredients
    • 2 tablespoons chopped parsley

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. Drizzle 2 tablespoons Port and 1 teaspoon oil over onions. Pour remaining Port and oil over meat; seal bag and turn to coat. Let stand at least 30 minutes, or cover the onions and...

View full recipe at My Recipes


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