Cookbook:Gorgonzola Stuffed Chateaubriand

Stuffing a steak with blue cheese is a great replacement for a pan sauce or steak sauce.

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

Butter sauce

 * 1) Melt butter in a pan.
 * 2) Add shallots and garlic, and cook until the shallots are translucent.
 * 3) Add brandy off the heat, and cook until the taste of alcohol disappears.
 * 4) Season to taste with black pepper.
 * 5) Keep warm.

Tenderloin

 * 1) Make a slit in the center of the roast, but not all the way through.
 * 2) Brush roast with olive oil and season liberally with kosher salt and freshly ground black pepper. Let sit at room temperature 30–60 minutes.
 * 3) Heat a cast-iron grill pan over high heat 5–7 minutes. Add roast and cook until browned and slightly charred on all sides.
 * 4) 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.
 * 5) Coat the outside of the roast with the prepared butter sauce.
 * 6) 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.
 * 7) Remove to a plate and cover with aluminum foil. Let rest 15 minutes before untying and carving.