Gorgonzola cheese flavors this hearty main course. Serve with a chilled Beaujolais.
Ingredients
Serves 4
Preparation
Step 1
Place steaks in glass baking dish. Mix 4 tablespoons oil, vinegar and half of garlic in small bowl. Pour over steaks; turn to coat. Marinate 30 minutes at room temperature or refrigerate 3 hours.
Step 2
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion, bell peppers and remaining garlic and sauté 8 minutes. Add broth, increase heat and boil until vegetables are tender and liquid thickens slightly, about 5 minutes. Season with salt and pepper. (Can be prepared 3 hours ahead. Cover and chill.)
Step 3
Prepare barbeque (high heat) or preheat broiler. Remove steaks from marinade. Sprinkle with salt and generous amount of pepper. Grill steaks until cooked as desired, about 5 minutes per side for rare. Transfer steaks to platter and let stand 5 minutes. Bring vegetables to simmer. Slice steaks; arrange on platter. Top with vegetables and skillet juices. Sprinkle with cheese and parsley.
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Reviews (20)
Back to TopThis is a simple and yummy recipe. Plus, you can make it low sodium by using low sodium broth.
Anonymous
Southern CA
7/30/2010
Absolutely fantastic - did it exactly like the recipe called for and it was perfect. I'll definitely make this again!
jaimeboswell
11/30/2009
My family loves this!! So easy and tasty! Great for company too!
Anonymous
new york, ny
9/18/2008
We really liked this. I did not have onions but I added mushrooms and broccoli and it was really nice. The broth was a little watery but I just omitted some of it when serving. I also used the leftover marinade for the beef in the vegetables. Cheese made it exceptional, but you do not need a lot. Served with brown rice.
eyecatch
San Jose, CA
9/1/2008
Nothing extraordinary about anything in this recipe separately, but the sum of the parts is great! The cheese is the essential ingredient, although some of us used a spiced feta, which was also excellent, since I only had a few small cubes of blue cheese on hand.
tinyhuntress
minnesota
11/17/2007
reallly tasty while simple enough for any evening. The cheese made the dish.
thedurhams
washington
12/16/2006
it's a nice, easy dish, worth making again, but the marinade is standard stuff, the grilling/broiling was common and the bell pepper saute is good. the bleu cheese topping was unique, especially as a finish. but there was nothing truly spectacular about it.
wabsci
indianapolis, in
6/12/2006
Initially sounded very plain, but the flavor of the cheese with the steak turned out quite surprisingly tasty!
citina
San Diego, CA
1/24/2005
i used orange bell peppers instead and it was delicious!! the sauce didn't thicken the way i thought it would though. the gorgonzola definitely makes the dish special so use abundantly.
Anonymous
berkeley, ca
7/1/2003
3.5 Forks. Made this a couple nights ago and my boyfriend and I LOVED it - One of his favorite ways to prepare tenderloin. The goat cheese makes the entire dish - and cheese compliments the Beaujolais perfectly. We will definetly make this again.
Anonymous
Bay Area
1/24/2003
I thought that this was only okay. It tasted fine, but it was nothing special.
Anonymous
San Diego
10/11/2002
I made this for my hubby's birthday. He absolutely gobbled it!! The blue cheese/onion/pepper flavors were WONDERFUL together! It is fairly quick and a definite winner. Will make again and again.
Anonymous
The Wilds of Idaho
7/22/2002
Easy, great tasting and looking. I may use three samll peppers in the future and add a yellow pepper for more color.
Pamela
Walnut Creek, CA
7/7/2002
This dish was excellent. I added a lemon garlic butter sauce to the meat before I added the onions and bell peppers and it was incredible. My girlfriend who doesn't like onions or any veggies, kept eating all the onions and bell peppers. I will make this dish again very soon.
Anonymous
Houston,TX
6/18/2002
Little effort, great reward -- my husband loved it! I made it with petite sirloins and they were beyond tender. This will probably become a regular in our house.
Aurora
Salt Lake City, UT
2/7/2002
