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| Tenderloin Steaks with Gorgonzola and Roast Potatoes with Rosemary | |||||
| Ingredients: | |||||
| 4 | Tenderloin Steaks 1 inch thick- room temp | ||||
| 4 tbsp | EVOO | ||||
| 0.75 lb | Gorgonzola Cheese | ||||
| 4 leaves | Fresh Sage | ||||
| 2 lb | Small potatoes- Yukon gold or red skin | ||||
| 6 cloves | garlic- cracked away from skin | ||||
| 2 tbsp | fresh rosemary leaves, chopped | ||||
| Directions: | |||||
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Place a large, flat griddle over skillet over high heat. When it is hot, wipe the surface with oil using a pair of tongs and a folded paper towel. Place steaks on hot pan and caramelize, 2 minutes on each side. Reduce heat to moderate and cook 4 to 5 minutes longer. Season with salt and pepper.
Preheat broiler to high. Arrange steaks on a baking sheet and top each with 3 ounces cheese. Place sheet 6 inches from broiler and heat just long enough to melt the cheese. Remove from the oven and top with sage. Let meat rest up to 5 minutes, allowing the juices to redistribute. Serve with roast potatoes. Roast Potatoes: Preheat oven to 500. Halve potatoes and place on a cookie sheet. Combine with garlic. Coat potatoes and garlic with oil and season with rosemary, salt, and pepper. Place on lower rack of oven and roast 20 to 25 minutes, turning potatoes until golden and crisp at edges. |
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