Griddler® Compact position: Closed
Plate side: Grill
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Griddler® Compact position: Closed
Plate side: Grill
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 .