Tenderloins with Gorgonzola, Pears & Walnut Crust and a Port Cranberry Glaze Recipe kchurchill5 Recipe

Name: Tenderloins with Gorgonzola, Pears & Walnut Crust and a Port Cranberry Glaze Recipe kchurchill5
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 beef tenderloins; 2 tablespoons garlic; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1 teaspoon allspice; 1 teaspoon dried thyme; Pepper to taste; Olive oil to saute steaks; 1 anjou pear diced fine almost mashed (1/2 for the steak; 1/2 for the sauce); 1 tablespoons garlic; 1 1/2 cups of gorgonzola cheese; 3/4 cup fresh bread crumbs (I just use any left over bread); 1/2 cup fine chopped walnuts; Salt and pepper to taste; 1 cup port wine; 1/2 cup dried cranberries; Remaining 1/2 of the anjou pear; Salt and pepper to taste; 1 shallot diced fine; 1 teaspoon thyme dried; 2 tablespoons butter

Servings: persons

4 beef tenderloins
2 tablespoons garlic
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon allspice
1 teaspoon dried thyme
Pepper to taste
Olive oil to saute steaks
1 anjou pear diced fine almost mashed (1/2 for the steak; 1/2 for the sauce)
1 tablespoons garlic
1 1/2 cups of gorgonzola cheese
3/4 cup fresh bread crumbs (I just use any left over bread)
1/2 cup fine chopped walnuts
Salt and pepper to taste
1 cup port wine
1/2 cup dried cranberries
Remaining 1/2 of the anjou pear
Salt and pepper to taste
1 shallot diced fine
1 teaspoon thyme dried
2 tablespoons butter

1
First thing to do is marinade the steaks.
2
In a large dish or ziplock bags, add olive oil, red wine vinegar, garlic, thyme, allspice, and pepper.
3
Mix well to marinade steaks.
4
I like 4-8 hours.
5
Now remove steaks from the refrigerator to let come to room temperature.
6
In the mean time make your topping.
7
Mash your pears.
8
Anjou is very soft so just mash with your fork.
9
Add that to the walnuts, garlic, bread crumbs, a little salt (very little), pepper, and gorgonzola.
10
Heat up a cast iron preferably or a oven proof saute pan.
11
Add olive oil and heat the oven to 400.
12
I pan sear the steaks on medium high till brown on one side.
13
Once brown remove and flip.
14
Top with your steak topping and put in the oven for 5-7 minutes to finish cooking and to your desired doneless.
15
In the same pan add the shallot and the remaining 1/2 pear and cook for just a minute until soft.
16
Deglaze with the port and reduce heat, add 2 tablespoons of butter, dried cranberries, thyme and salt and pepper and reduce for a couple of minutes.
17
It will thicken on its own.
18
Pour on the bottom of the plate and serve the steak with the blue cheese crust on top.
19
It is very elegant and an amazing flavor.
20
Serve with roasted sweet potatoes and dark green make this a perfect dinner.

719

kcal

Calories

Fat

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 beef tenderloins, 2 tablespoons garlic, 1/4 cup olive oil, 2 tablespoons red wine vinegar, and more.

Yes, Tenderloins with Gorgonzola, Pears & Walnut Crust and a Port Cranberry Glaze Recipe kchurchill5 falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tenderloins with Gorgonzola, Pears & Walnut Crust and a Port Cranberry Glaze Recipe kchurchill5

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