Tenderloin for Two

Fillet:

2            pieces tenderloin steak, each cut about ¾ to 1 inch thick (approximately ¾ to 1 pound)

1            tablespoon olive oil

3            large garlic cloves, crushed

1            generous teaspoon fresh oregano, roughly chopped

½            teaspoon kosher salt

freshly ground black pepper

Gorgonzola Butter:

2            tablespoons unsalted butter, room temperature

1            tablespoon crumbled Gorgonzola pinch freshly ground black pepper

Nutritional information per serving with butter: Calories 598 (76% from fat) • carb. 2g • pro. 32g

• fat 50g • sat. fat 21g • chol. 60mg • sod. 472mg

• calc. 75mg • fiber 1g

1 .  Place steaks in a shallow dish and toss well with olive oil, garlic and oregano; cover and refrigerate .  The steaks should marinate at least 4 hours and up to overnight .

2 .  While steaks are marinating, prepare the Gorgonzola butter . Mix the butter, Gorgonzola and pepper together well, using a food processor or by hand, mashing together

with a fork .  Place butter in a small dish to refrigerate .

3 .  Remove steaks from refrigerator about 30 to

45 mintues before grilling to bring slightly to room temperature . Insert the plates on

the grill side .  Preheat the Cuisinart®  Griddler®

Compact to High .

4 .  Sprinkle the steaks well on each side with salt and pepper .

5 .  Once preheated, place steaks on bottom grill plate and close grill lightly . Grill for about 8 to

9 minutes for medium rare . Allow steaks to rest 5 minutes so that internal juices are able to rest and evenly distribute before serving . As they are resting, place a large pat of Gorgonzola butter on each steak .

6 .  Serve immediately .