Cookbook:Gorgonzola Stuffed Chateaubriand

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Cookbook | Ingredients | Recipes

Stuffing a steak with blue cheese is a great replacement for a pan sauce or steak sauce.

Ingredients[edit | edit source]

Butter sauce[edit | edit source]
Tenderloin[edit | edit source]

Procedure[edit | edit source]

Butter sauce[edit | edit source]
  1. Melt butter in a pan.
  2. Add shallots and garlic, and cook until the shallots are translucent.
  3. Add brandy off the heat, and cook until the taste of alcohol disappears.
  4. Season to taste with black pepper.
  5. Keep warm.
Tenderloin[edit | edit source]
  1. Make a slit in the center of the roast, but not all the way through.
  2. Brush roast with olive oil and season liberally with kosher salt and freshly ground black pepper. Let sit at room temperature 30-60 minutes.
  3. Heat a cast-iron grill pan over high heat 5-7 minutes. Add roast and cook until browned and slightly charred on all sides.
  4. Move to a baking pan and fill the slit with cheese. Tie closed with kitchen twine and let rest 20 minutes while oven heats to 325˚F.
  5. Coat the outside of the roast with the prepared butter sauce.
  6. Insert a probe thermometer at a 45 degree angle into the center of the roast. Place the pan into the oven and cook until internal temperature reaches 135˚F.
  7. Remove to a plate and cover with aluminum foil. Let rest 15 minutes before untying and carving.