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Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Serves 8 generously.
Calories from Fat 0
Calories 5
% Daily Values*
Total Fat 0g 0 %
  Saturated Fat 0g 0 %
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 0g  
  Trans Fat 0g  
Cholesterol 0mg 0 %
Sodium 88mg 4 %
Potassium 12mg  
Total Carbohydrate 1g 0 %
  Dietary Fiber 0g 0 %
  Sugars 0g  
  Other Carbohydrate 0g  
Protein 0g  
Vitamin A 0 % Vitamin C 0 %
Calcium 0 % Iron 6 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  About Nutrition
  • ROSEMARY ROASTED BUFFALO TENDERLOIN WITH GORGONZOLA BUTTER

Posted By

FriendsEAT

On May 2, 2007

ROSEMARY ROASTED BUFFALO TENDERLOIN WITH GORGONZOLA BUTTER

Reference:

Gourmet, December 1995

Prep:

Active time: 30 min Start to finish: 2 to 3 days

Servings:

Serves 8 generously.

Ingredients
1/4 pound Gorgonzola cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
3 tbsps olive oil
a 3 1/2-pound buffalo tenderloin*, cut crosswise into eight to ten 1
1/4-inch-thick steaks
1/4 cup Dijon mustard
3/4 cup packed fresh rosemary lea

Cooking Instructions
Step 1 Discard Gorgonzola rind and in a small bowl stir together cheese and butter until smooth. On a sheet of plastic wrap form Gorgonzola butter into a log about 4 inches long. Chill log, wrapped in plastic wrap, until firm, at least 1 hour. Butter may be made 1 week ahead.
Step 2 Preheat oven to 450F.
Step 3 In a 12-inch heavy skillet (preferably cast-iron) heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear half of steaks until browned, about 2 minutes on each side, transferring to a shallow baking pan. Sear remaining steaks in remaining 1 1/2 tablespoons oil in same manner.
Step 4 When steaks are just cool enough to handle, spread tops and sides with mustard and sprinkle with rosemary, pepper, and salt to taste. Roast steaks in middle of oven 8 minutes for medium-rare (coating should just begin to brown). Transfer steaks to a cutting board and let stand about 3 minutes. Cut butter into about 20 thin slices.
Step 5 Cut each steak in half horizontally. Tuck a butter slice between steak halves and top steaks with another butter slice.