Rosemary-Roasted Beef Tenderloin With Gorgonzola Butter

1. 1

   Discard Gorgonzola rind and in a small bowl stir together cheese and butter until smooth.

2. 2

   On a sheet of plastic wrap form Gorgonzola butter into a log about 4 inches long.

3. 3

   Chill log, wrapped in plastic wrap, until firm, at least 1 hour.

4. 4

   Butter may be made 1 week ahead.

5. 5

   Preheat oven to 450u00b0F.

6. 6

   In a 12-inch heavy skillet (preferably cast-iron) heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear half of steaks until browned, about 2 minutes on each side, transferring to a shallow baking pan.

7. 7

   Sear remaining steaks in remaining 1 1/2 tablespoons oil in same manner.

8. 8

   When steaks are just cool enough to handle, spread tops and sides with mustard and sprinkle with rosemary, pepper, and salt to taste.

9. 9

   Roast steaks in middle of oven 8 minutes for medium-rare (coating should just begin to brown).

10. 10

    Transfer steaks to a cutting board and let stand about 3 minutes.

11. 11

    Cut butter into about 20 thin slices.

12. 12

    Cut each steak in half horizontally.

13. 13

    Tuck a butter slice between steak halves and top steaks with another butter slice.

* Per serving · 4 servings · Values may vary.

No additional tips available.