Serving Size: 8 ounces
Prep Time: 20 minutes
Cooking Time: 20 minutes
Horseradish Gorgonzola Crust
Blend all ingredients, adjust seasoning with sea salt and freshly ground black pepper as needed and refrigerate.
Note - Horseradish and gorgonzola can be increased or decreased depending on preference.
Season Beef Tenderloin with salt and pepper, add blended oil to pan and place over high heat. Sear steak on both top and bottom surfaces and roll on sides to brown. Remove pan from heat and spread a ¼” layer of horseradish gorgonzola mixture over top surface steak. Place steak in 400° oven and finish cooking to desired doneness.
Remove from oven and let rest for five minutes before serving.
Note - If crust is not gratinèed when steak is cooked, finish browning either under salamander or with torch.
Recipe by: Chef Paul Scheible from Cheney Brothers Inc.