Beef Tenderloin Steaks with Gorgonzola

• 4 (1 1/2-inch-thick) beef tenderloin steaks
• 1 tablespoon extra-virgin olive oil, eyeball it
• Salt and freshly ground black pepper
• 3/4 pound Gorgonzola
• 4 fresh sage leaves, thinly sliced

1. Let meat rest 10 minutes before beginning dinner preparation.
2. Place a large, flat griddle or skillet over high heat.
3. When hot, using a pair of tongs and a folded paper towel, wipe cooking surface with oil and place steaks on hot pan.
4. Caramelize the steaks, 2 minutes on each side.
5. Reduce heat to moderate.
6. Season meat with salt and pepper and cook 4 to 5 minutes longer on each side.
7. Preheat broiler to high.
8. Arrange steaks on baking sheet.
9. Top each steak with 3 ounces Gorgonzola.
10. Place baking sheet 6 inches from broiler heat just long enough to melt the cheese.
11. Remove meat from the oven and top with slivers of fresh sage.
12. Let meat rest 2 or 3 minutes, then serve immediately.

beef tenderloin, extravirgin olive oil, salt, gorgonzola, sage

Taken from www.foodnetwork.com/recipes/rachael-ray/beef-tenderloin-steaks-with-gorgonzola-recipe.html (may not work)