Saw the hairy teeter had some angus tenderloins on sale so I grabbed up a few, looked like some decent cuts about 1 1/2" thick. So I seared em, threw em in the oven on broil with a gorgonzola and aged balsamic vinegar glaze on top; they turned out awesome and cooked barely med rare. Put em on top of a bed of broiled asparugus and a loaded potato on the side, only took 20 minutes.
- Season filets, I keep it simple press fresh garlic, salt and pepper into each side
- Melt little butter and olive oil in a skillet on med high
- Preheat over to broil 500
- Sear each side of filet for 3 minutes(time dep on thickness)
- Pour on 2 tbsp of aged bals. vinegar onto filets, crumble gorgonzola(italian blue cheese) on top each filet
- Throw in oven for 5 minutes until cheese is melted and beginning to brown, I just used the baking pan I used for the asparagus, made easier cleanup
- Let rest for 5 min and ready to go
looks great!