Tenderloin for Two

Makes 2 servings

Filet:
2 pieces tenderloin steak,
each cut about ¾ to 1 inch thick
(approximately ¾ to 1 pound)
1 tablespoon olive oil
3 garlic cloves, crushed
1 generous teaspoon fresh oregano, roughly
chopped
½ teaspoon kosher salt
Freshly ground black pepper
(to taste)
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

Griddler® Compact position: Closed
Plate side: Grill

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
minutes before grilling to bring slightly to room
temperature. Insert the plates on the grill side.
Preheat the Griddler® Compact to High.
4. Sprinkle the steaks well on each side with salt
and pepper.
5. Once grill has preheated, place steaks on
bottom grill plate and close. Grill for 8 to 9
minutes for medium rare. Allow steaks to rest
for 5 minutes to allow the juices to redistribute.
As they are resting, place a large pat of
Gorgonzola Butter on each steak.
6. Serve immediately