Newsletter Signup

Sign up for our newsletter and get the lastest news.

Join our mailing list!

Home > RECIPES > Lunch/Brunch/Dinner > Grilled Tenderloin with Gorgonzola Walnut Crust
Grilled Tenderloin with Gorgonzola Walnut Crust

  • 8 ounces Gorgonzola Cheese, crumbled
  • 10-12 red seedless grapes, halved
  • 5 large basil leaves, cut chiffonade style
  • 1 tablespoon Maine-ly Drizzle Walnut Oil
  • 3 tablespoons Maine-ly Drizzle Basil Olive Oil
  • 1 tablespoon honey
  • 2 ounces walnuts, toasted and roughly chopped
  • 2 each, 4-6 ounce beef tenderloin pieces
  • Salt and pepper


Preheat oven to 400°F.

Heat an oven proof pan on stove top until very hot. Season steaks with salt and pepper and carefully place in hot pan. Cook on one side until fully seared turn over and begin cooking on the other side. Place a good size ball of the cheese and walnut mixture on top of the steak and place the entire pan into the oven.

Bake until desired doneness is achieved.

Very Rare: 130° F, 55° C, Rare: 140° F, 60° C, Medium Rare: 145° F, 63° C, Medium: 160° F, 71° C, Well: 170° F, 77° C

Serve immediately.

Serves 2