Illustrative image—not a photograph of this dish. Be the first to upload a real one.
Gorgonzola Stuffed Chateaubriand
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4514815
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
Butter sauce
- Butter
- Shallots, chopped
- Garlic, minced
- Brandy
- Black pepper
Tenderloin
- 1–1¼-pound tenderloin roast cut from the center of the whole tenderloin
- Salt
- Freshly-ground black pepper
- Olive oil
- 5 ounces crumbled Gorgonzola cheese
Directions
Butter sauce
- Melt butter in a pan.
- Add shallots and garlic, and cook until the shallots are translucent.
- Add brandy off the heat, and cook until the taste of alcohol disappears.
- Season to taste with black pepper.
- Keep warm.
Tenderloin
- Make a slit in the center of the roast, but not all the way through.
- Brush roast with olive oil and season liberally with kosher salt and freshly ground black pepper. Let sit at room temperature 30–60 minutes.
- Heat a cast-iron grill pan over high heat 5–7 minutes. Add roast and cook until browned and slightly charred on all sides.
- 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.
- Coat the outside of the roast with the prepared butter sauce.
- Insert a probe thermometer at a 45° angle into the center of the roast. Place the pan into the oven and cook until internal temperature reaches 135°F.
- Remove to a plate and cover with aluminum foil. Let rest 15 minutes before untying and carving.