Tenderloin Steaks With Gorgonzola

• 4 beef tenderloin steaks, 1 1/2 inches thick, at room temperature
• 1 tablespoon extra virgin olive oil
• salt
• fresh ground black pepper
• 34 lb gorgonzola
• 4 leaves fresh sage, thinly sliced

1. Place a large, flat griddle or skillet over high heat; when it is hot, using a pair or tongs and a folded paper towel, wipe cooking surface with oil and place steaks on hot pan.
2. Caramelize both sides of the tenderloin steaks, 2 minutes on each side.
3. Decrease heat to medium and cook 4-5 minutes longer; season meat with salt and pepper.
4. Preheat broiler to high.
5. Place steaks on a baking sheet and top each with 3 ounces cheese.
6. Place sheet 6 inches from broiler and heat just long enough to melt the cheese.
7. Remove from oven and top with sage; let meat rest, up to 5 minutes, allowing juices to redistribute, then serve.

beef tenderloin, extra virgin olive oil, salt, fresh ground black pepper, gorgonzola, sage

Taken from www.food.com/recipe/tenderloin-steaks-with-gorgonzola-226396 (may not work)