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Tenderloin with Spicy Gorgonzola Pine Nut Herb Butter

★★★

  • ½ cup unsalted butter, softened
  • ½ cup crumbled Gorgonzola
  • 3 tablespoons fresh thyme, minced
  • 2 tablespoons fresh rosemary, minced
  • 2 tablespoons fresh parsley, minced
  • 2 garlic cloves
  • kosher salt and freshly ground pepper to taste
  • 6 (4 ounce) beef tenderloin filets
Preheat an outdoor grill for medium-high heat.
Place the softened butter, Gorgonzola cheese, thyme, rosemary, parsley and garlic into the bowl of a food processor. Puree until incorporated, taste, then season to taste with salt and pepper.
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.Makes 6 servings

Source : Allrecipes.com

All right, maybe you noticed (maybe you didn’t) that pine nuts are in the title, but didn’t quite make it into the recipe. I have a good excuse! Once again my local grocery store let me down. No pine nuts anywhere. Being so frustrated with this lately, I didn’t even bother looking in the other stores. Pine nuts, we did decided later, would have been an improvement.

Being a grilled type of recipe, I was off the hook for dinner. Beyond making up the butter, I didn’t do much, the hubby did the grilling. (He also nuked the lima beans, when I do they always turn into little rocks.)

To fix the butter, we put all the ingredients into my handy dandy Tupperwear chopper and twirled away. I would have liked more gorgonzola and the addition of those elusive pine nuts. The hubby suggested next time around we use dried herbs, as the fresh ones made us 1. feel like we were chewing on pine needles and 2. got stuck in our teeth and gums (OUCH!) and threaded into #1’s braces. At one point the comment was made that it was like chewing on a forest! We aren’t big fans of rosemary to begin with. Think I’d break out the mortar and pestle next time around. The meat, as is the case with those expensive cuts of meat, was moist and tender. A lovely treat that we only get once in a blue moon.

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