4 tablespoons unsalted butter, softened
2 ounces Gorgonzola cheese
1/4 cup walnuts, finely ground
2 tablespoons chopped fresh parsley
salt & freshly ground pepper to taste
4 tenderloin steaks, 8 ounces each
Place butter, Gorgonzola, walnuts, and parsley into a bowl and beat until well blended. Season to taste with salt and pepper. Form into a log, wrap in foil, and chill until firm. Lightly season the steaks with salt and pepper and grill or sauté in a heavy cast iron skillet for about 3 minutes on a side for rare, or longer to desired doneness. Cut the butter into 8 slices and place 2 slices of butter onto each cooked steak; wrap loosely in foil and let steaks rest for 5 minutes.
