Gorgonzola Stuffed Chateaubriand

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Stuffing a steak with blue cheese is a great replacement for a pan sauce or steak sauce. Oh, and Chateaubriand is actually the name of a dish, not the cut.


  • 1 to 1 1/4-pound tenderloin roast cut from the center of the whole tenderloin
  • Salt and freshly ground black pepper
  • Olive oil
  • 5 ounces crumbled Gorgonzola cheese


  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 degrees F.
  5. Insert a probe thermometer at a 45 degree angle into the center of the roast. Place the pan into the oven and cook until internal temperature reaches 135 degrees F.
  6. Remove to a plate and cover with aluminum foil. Let rest 15 minutes before untying and carving.