Last night we had a fantastic meal! It was so good! Almost better then we could get at a restaurant!! It was also super easy and fast to make! You just have to try this one!!!!
Tenderloin Steaks with Gorgonzola and Herbs
4 tenderloin steaks about 1-1/4" thick
Extra-virgin olive oil, for drizzling
Salt & Pepper to taste
1 clove garlic, peeled and halved
2 scallions, whites and greens
8 to 10 fresh sage leaves
A handful flat-leaf parsley
1 cup Gorgonzola crumbles
Season the steaks with salt and pepper. Rub with a clove of cut garlic. Coat the steaks lightly in extra-virgin olive oil.
Chop the scallions, whites and greens. Thinly slice the sage and finely chop the parsley. Combine the scallions and herbs with the Gorgonzola crumbles.
Cook the steaks on a very hot grill (to your liking). About a minute before you are ready to take them off, sprinkle the cheese mixture on top of the steak and let it melt. (YUM!!!)
I am trying my hand at growing herbs. My basil is out of control! I have so much basil that I tried to find a recipe to use it on. I found a keeper!!! This recipe is SO good! The vinaigrette has a little bit of sweetness to it that just makes you keep going back for more and more!!
Tomato, Mozzarella and Basil Salad
2 tablespoons extra-virgin olive oil
6 tablespoons balsamic vinegar
2 teaspoons minced garlic
1/2 teaspoon English dry mustard
1/4 teaspoon sugar
Salt, to taste
Pepper, to taste
2 large vine-ripened tomatoes, cut into 1/4-inch-thick slices
1/2 pound mozzarella cheese (preferably fresh), cut into 1/4-inch-thick slices
10 large fresh basil leaves, sliced thin
In a small bowl whisk together oil, vinegar, garlic, mustard, sugar, salt and pepper to taste. On a platter arrange tomato slices alternately with mozzarella and top with basil. Drizzle salad with vinaigrette.
FoodNetwork.com - Rachael Ray & Gourmet Magazine
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