Gorgonzola Stuffed Chateaubriand
Gorgonzola Stuffed Chateaubriand puts the sauce inside the meat instead of on top of it. A pocket cut into a center-cut tenderloin is packed with crumbled blue cheese, which melts as the roast cooks and seasons the beef from within. A shallot, garlic and brandy butter coats the outside, so every slice has its own sauce and nothing needs to be made at the last minute.
Instructions
Melt the butter in a pan. Add the shallots and garlic and cook until the shallots turn translucent.
Take the pan off the heat and add the brandy. Return it to the heat and cook until the smell and taste of raw alcohol are gone, then season to taste with black pepper and keep the butter sauce warm.
Cut a slit into the center of the roast, going deep but not all the way through. Brush the meat with olive oil, season it generously with kosher salt and freshly ground black pepper, and leave it at room temperature for 30 to 60 minutes.
Heat a cast-iron grill pan over high heat for 5 to 7 minutes. Sear the roast on all sides until it is browned and lightly charred.
Move the roast to a baking pan and pack the slit with the crumbled Gorgonzola. Tie the roast closed with kitchen twine and let it rest for 20 minutes while the oven heats to 325°F.
Coat the outside of the roast with the warm butter sauce. Push a probe thermometer into the center at a 45° angle.
Bake until the internal temperature reaches 135°F. Transfer the roast to a plate, cover it with aluminum foil, and rest it for 15 minutes before cutting off the twine and carving.
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