Horseradish Gorgonzola Crusted Beef Tenderloin

Horseradish Gorgonzola Crusted Beef Tenderloin

July 13, 2018

Serving Size: 8 ounces

Prep Time: 20 minutes

Cooking Time: 20 minutes


Horseradish Gorgonzola Crust


  • ½ cp unsalted butter, softened
  • ¼ cp. Gorgonzola cheese, crumbled
  • ¼ cp. Parmesan Cheese, grated
  • 1 Tbsp. Prepared Horseradish (squeezed of excess moisture) 
  • 2 Tbsp. Panko Breadcrumbs (adjust as needed)
  • T.T. Sea Salt
  • T.T. Fresh Ground Black Pepper
  • ½ tsp. Fresh Thyme, chopped 
  • 1 Tbsp. Fresh Chives, minced

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.

To Assemble
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.