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Ingredients
- 1/4 lb Gorgonzola softened
- 4 Tbsp. unsalted butter softened
- 1Â 1/2 Tbsp. extra virgin olive oil
- 1 x beef eye round - (2 1/4 lbs) cut crosswise
- Â Â into four 1 1/4"-thick steaks
- 1/8 c. Dijon mustard
- 4 Tbsp. minced fresh thyme leaves
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Throw away Gorgonzola rind and in a small bowl stir together cheese and butter till smooth. On a sheet of plastic wrap form Gorgonzola butter into a log about 4 inches long. Refrigeratelog, wrapped in plastic wrap, till hard, at least 1 hour. Butter may be made 1 week ahead and leftovers can be used for other dishes.
- Preheat oven to 450 degrees.
- In a 12-inch heavy skillet (preferably cast-iron) heat 1 1/2 Tbsp. oil over moderately-high heat till warm but not smoking and sear steaks till browned, about 2 min on each side, transferring to a shallow baking pan.
- When steaks are just cold sufficient to handle, spread tops and sides with mustard and sprinkle with thyme, pepper and salt to taste. Roast steaks in middle of oven 8 min for medium-rare (coating should just begin to brown). Transfer steaks to a cutting board and let stand about 3 min. Cut butter into thin slices.
- Cut each steak in half horizontally. Tuck a butter slice between steak halves and top steaks with another butter slice.
- This recipe yields 4 generous servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 4 servings | |
| Calories 254 | |
| Calories from Fat 220 | 87% |
| Total Fat 25.07g | 31% |
| Saturated Fat 13.31g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 486mg | 20% |
| Potassium 97mg | 3% |
| Total Carbs 1.49g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.22g | 0% |
| Protein 6.62g | 11% |
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