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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Discard Gorgonzola rind and in a small bowl stir together cheese and butter until smooth. | 2. On a sheet of plastic wrap form Gorgonzola butter into a log about 4 inches long. | 3. Chill log, wrapped in plastic wrap, until firm, at least 1 hour. | 4. Butter may be made 1 week ahead. | 5. Preheat oven to 450°F. | 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. Sear remaining steaks in remaining 1 1/2 tablespoons oil in same manner. | 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. Roast steaks in middle of oven 8 minutes for medium-rare (coating should just begin to brown). | 10. Transfer steaks to a cutting board and let stand about 3 minutes. | 11. Cut butter into about 20 thin slices. | 12. Cut each steak in half horizontally. | 13. Tuck a butter slice between steak halves and top steaks with another butter slice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gorgonzola	1/4		softened	-	-	-	-
butter	1/4	cup	unsalted softened	406.8975	0.034	0.4824	46.0299
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
beef tenderloin steak	3 1/2		cut	244.9417	0.0	19.4466	18.0087
dijon mustard	1/4	cup		-	-	-	-
rosemary leaf	3/4	cup	chopped	-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.