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8 fillets beef tenderloin ; 8 ounces each
1/4 cup pine nuts
1/2 cup gorgonzola cheese ; crumbled
2 tablespoons parsley ; Italian
2 tablespoons rosemary ; minced
3 tablespoons thyme ; minced
kosher salt ; to taste
black pepper ; to taste
1/2 cup butter ; unsalted, softened.
2 cloves garlic
1 tablespoon cayenne pepper ; flakes..adjust to taste
Submitted by grillman
Grilled tenderloin topped with a spicy gorgonzola butter flavored with nuts and herbs.
Cal: 446 Fat: 30g Carbs: 2g Protein: 42g Fiber: 1g
Original recipe serves 8
½ 2x 3x Reset
Ingredients (serves 8)
Directions
Preheat a grill, using medium high heat. In a food processor, combine all ingredients except for tenderloin. Puree until well incorporated. Set aside. Season tenderloin with salt and pepper to taste, and grill to desired doneness, or about 5 minutes per side for medium-rare. Remove from heat and top each filet with the gorgonzola butter, dividing evenly, or about 2 tablespoons per filet.
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