Ingredients Jump to Instructions ↓

  1. 4 beef tenderloins

  2. 2 tablespoons garlic

  3. 1/4 cup olive oil

  4. 2 tablespoons red wine vinegar

  5. 1 teaspoon allspice

  6. 1 teaspoon dried thyme Pepper to taste Olive oil to saute steaks Topping

  7. 1 anjou pear diced fine almost mashed (1/2 for the steak; 1/2 for the sauce)

  8. 1 tablespoons garlic

  9. 1 1/2 cups of gorgonzola cheese

  10. 3/4 cup fresh bread crumbs (I just use any left over bread)

  11. 1/2 cup fine chopped walnuts Salt and pepper to taste Port Wine Glaze

  12. 1 cup port wine

  13. 1/2 cup dried cranberries Remaining

  14. 1/2 of the anjou pear Salt and pepper to taste

  15. 1 shallot diced fine

  16. 1 teaspoon thyme dried

  17. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. First thing to do is marinade the steaks. In a large dish or ziplock bags, add olive oil, red wine vinegar, garlic, thyme, allspice, and pepper. Mix well to marinade steaks. I like 4-8 hours. Now remove steaks from the refrigerator to let come to room temperature. In the mean time make your topping. Mash your pears. Anjou is very soft so just mash with your fork. Add that to the walnuts, garlic, bread crumbs, a little salt (very little), pepper, and gorgonzola. Heat up a cast iron preferably or a oven proof saute pan. Add olive oil and heat the oven to 400. I pan sear the steaks on medium high till brown on one side. Once brown remove and flip. Top with your steak topping and put in the oven for 5-7 minutes to finish cooking and to your desired doneless. SECRET: I put the broiler on for just 30 seconds the last minute of cooking. It insures the crust gets toasty and the cheese is melted. Not any longer. We aren’t cooking the steak, just melting the cheese. Remove the steaks and cover with foil and let set 5 minutes while you make the sauce. In the same pan add the shallot and the remaining 1/2 pear and cook for just a minute until soft. Deglaze with the port and reduce heat, add 2 tablespoons of butter, dried cranberries, thyme and salt and pepper and reduce for a couple of minutes. It will thicken on it’s own. Pour on the bottom of the plate and serve the steak with the blue cheese crust on top. It is very elegant and an amazing flavor. Serve with roasted sweet potatoes and dark green make this a perfect dinner.


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