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Steak with Gorgonzola Butter Recipe

Delicious beef tenderloin smothered in a Gorgonzola butter sauce for every special occasion. Not a copycat recipe, but reminiscent of Olive Garden Steak Gorgonzola Alfredo.
Course Main Course
Cuisine American
Keyword cheese, filet mignon, Gorgonzola, sauce
Prep Time 10 minutes
Cook Time 15 minutes
Marinate 2 hours
Total Time 2 hours 25 minutes
Servings 2 servings
Calories 882kcal


  • Sheet pan
  • Small bowl
  • Plastic wrap
  • Zip-top bag
  • Saute pan grill pan, or large skillet


For the Gorgonzola herb butter:

  • ¼ cup salted butter room temperature ( not melted butter)
  • 1.5 ounces Gorgonzola cheese crumbled
  • 1 tablespoon chopped fresh herbs I used parsley
  • ½ teaspoon freshly ground black pepper

For the steak marinade:

  • 2 tablespoons olive oil
  • 2 teaspoon Worcestershire sauce
  • 1 tablespoon freshly ground black pepper

For the steaks:

  • 12 oz filet mignon steaks or steak medallions, NY strip steaks, or tenderloin beef medallions, or ribeye steaks
  • Kosher salt to taste

For the garnish:

  • a little crumbled Gorgonzola or micro greens


  • Make the Gorgonzola herb butter by mixing all ingredients in a small bowl. Form into a 2 inch log by rolling in plastic wrap. Twist the ends to close and refrigerate until firm.
  • You can make this a few days in advance and refrigerate or freeze. Thaw in the refrigerator before using.
  • Make the marinade for the steaks by mixing all ingredients in a zipper bag. Trim the excess fat from the steaks and tie butcher's twine around the steaks to form a circle. Skip this step if using strip steak or rib eye.
  • Cut off the excess twine. Carefully place steaks in the bag with the marinade and flip the bag over a couple of times to coat the meat. The minimum marinade time is 2 hours.
  • Keep in the refrigerator up to one day, flipping them every few hours. Lay the bag on a plate in case of leakage.
  • Remove the steaks and allow them to come to room temperature before cooking.
  • Heat the oven to 300 degrees. Place marinated steaks on a sheet pan. Cook until the internal temperature reaches 110-120 degrees on a meat thermometer.
  • Remove steaks from oven. Heat a saute pan, skillet, or grill pan to medium high heat.
  • Place the steaks in the preheated pan. Sear one side well, then the other. Using the tongs roll the steaks in the hot pan to sear the edges.
  • Use a meat thermometer to check and allow for the temperature to increase slightly while the steaks are resting. Don't over cook them!
  • While the steaks are still hot add a pat of the Gorgonzola herb butter to each steak and allow it to melt.


Calories: 882kcal | Carbohydrates: 4g | Protein: 36g | Fat: 80g | Saturated Fat: 36g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 589mg | Potassium: 676mg | Fiber: 1g | Sugar: 1g | Vitamin A: 948IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 5mg