Peppercorn Beef with Gorgonzola Cheese

1. 1

   Preheat the oven to 400.

2. 2

   Generously season the tenderloin steaks with salt and pat the crushed peppercorns all over them.

3. 3

   In a large skillet, heat the vegetable oil.

4. 4

   Add the steaks and cook them over moderately high heat until they are browned, about 4 minutes per side.

5. 5

   Transfer the steaks to a rimmed baking sheet and roast them in the oven for about 12 minutes, or until an instant-read thermometer inserted in the center of 1 of the steaks registers 130 for medium-rare meat.

6. 6

   Meanwhile, wipe out the skillet with a paper towel.

7. 7

   Add the balsamic vinegar and the sugar and boil over high heat until the vinegar is reduced to 1/3 cup, about 3 minutes.

8. 8

   Top the tenderloin steaks with the Gorgonzola cheese and roast them for 2 minutes longer, or until the Gorgonzola is just melted.

9. 9

   Transfer the tenderloin steaks to plates, drizzle them all over with the balsamic reduction and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.