Tenderloin Steaks with Gorgonzola AND Roast Potatoes with Rosemary AND Green Beans and Portobello Mushroom Saute

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • Potatoes:
  • 2 lbs small red skin potatoes
  • 6 garlic cloves, cracked from skin
  • 2-3 tbsp olive oil
  • 2 tbsp rosemary, chopped
  • salt and pepper
  • Beans:
  • 1 1/4 lbs green beans, cut in half
  • salt
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 medium onion, chopped
  • 2 portobello caps, halved and sliced thin
  • salt and pepper
  • 1/2 cup dry sherry
  • Tenderloin:
  • 4 filets
  • 1 tbsp olive oil
  • salt and pepper
  • 3/4 lb gorgonzola cheese
  • 4 leaves sage, thinly sliced

Directions

  1. Potatoes:

  2. Preheat oven to 500 or highest setting.

  3. Halve potatoes and place on cookie sheet. Combine with garlic. Coat potatoes and garlic with oil and season with rosemary, salt and pepper.

  4. Place on lower rack of oven and roast 20-25 minutes, turning once halfway. Roast until golden and crisp.

  5. Beans:

  6. Simmer green beans in a skillet in salted boiling water, 5 minutes. Drain and set aside. Return skillet to medium. Add oil, butter and onions and saute, 2-3 minutes. Add mushrooms, season with salt and pepper and saute 3-5 minutes. Return beans to pan. Heat through while adding sherry. Reduce sherry for 1-2 minutes. Serve hot.

  7. Tenderloin:

  8. Place a large skillet over high heat. When it’s hot, wipe surface with oil and place steaks on hot pan. Caramelize both sides, 2 minutes a side. Reduce heat to medium and cook 4-5 minutes longer. Season with salt and pepper.

  9. Preheat broiler to high.

  10. Arrange steaks on a baking sheet and top each with 3 oz cheese. Place sheet 6 inches from broiler and heat to melt cheese. Remove and top with sage.

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