Tenderloin with Spicy Gorgonzola-Pine Nut-Herb Butter

Tenderloin with Spicy Gorgonzola-Pine Nut-Herb Butter

31
Ryan Nomura 36

"You can make the butter in advance and just leave it at room temperature to soften as needed."

Ingredients

25 m {{adjustedServings}} servings 448 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 1.4g
  • < 1%
  • Protein:
  • 41.1 g
  • 82%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 671 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an outdoor grill for medium-high heat.
  2. Place the softened butter, Gorgonzola cheese, thyme, rosemary, parsley, red pepper flakes, garlic, and pine nuts into the bowl of a food processor. Puree until incorporated, taste, then season to taste with salt and pepper.
  3. Season the steaks on all sides with salt and pepper. Grill to desired doneness on preheated grill, about 5 minutes per side for medium rare. To serve, top each with about 2 tablespoons of the butter.
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Reviews

31
  1. 46 Ratings

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Great recipe. I made the butter mixture in a mortar & pestle rather than the processor. Also, I used parmesan cheese instead of the gorgonzola. The flavours really worked well together.

A very tasty dish. The spicy gorgonzola butter is delicious, it melts to the meat if you add it right away after taking the meat off the grill and the way the flavors blend is marvelous!

This was really good and really easy to make. I didn't have gorgonzola so I used Maytag blue cheese instead and it came out great!