Serves: 4
Total Calories: 188

4 beef tenderloin steaks, about 1 inch thick
Extra-virgin olive oil
salt and freshly ground black pepper
3 tablespoons unsalted butter
1 small shallot, finely chopped
1/4 cup dry white wine
1 tablespoon Dijon style mustard
4 ounces (about) gorgonzola cheese, rind removed and cut into pieces

1 Rub the steaks with olive oil and sprinkle them with salt and pepper. Cover and refrigerate. Remove the steaks from the refrigerator about 1 hour before cooking.

2 Preheat the oven to 200°F. Melt 2 tablespoons of the butter in a large skillet over medium heat. When the butter foam subsides, pat the steaks dry. Place them in the skillet and cook until nicely browned, 4 to 5 minutes. Turn the meat over with tongs and cook on the other side, 4 minutes for rare, or 5 to 6 minutes for medium-rare. To check for doneness, make a small cut in the thickest part. Transfer the steaks to a heatproof plate and keep them warm in the oven.

3 Add the shallot to the pan and cook, stirring, for 1 minute. Stir in the wine and mustard. Turn the heat to low and add the gorgonzola. Stir in any juices that have collected around the steaks. Remove from the heat and whisk in the remaining 1 tablespoon butter.

4 Spoon the sauce over the steaks and serve.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 188
Calories from Fat: 146

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