Gorgonzola Dolce Stuffed Fillets

Steak dinner shouldn't just be for dining out. The Gorgonzola Dolce cheese adds wonderful flavor to this beautiful piece of meat. My perfect Sunday night dinner!

Gorgonzola Dolce Stuffed Fillets

Adapted from: Claire Robinson
Yield: 4 servings

Ingredients:

4 ounces (1 stick) unsalted butter, room temperature
1 teaspoons coarse sea salt
3 ounces Gorgonzola Dolce cheese (Roquefort or Stilton cheese can be substituted), cut into chunks
4 six ounce beef fillets, good quality and at least 2-inches high
4 slices bacon
Freshly ground black pepper
2 tablespoons extra-virgin olive oil

Preparation:

In a food processor, pulse butter until whipped, and add salt and cheese. Pulse again just until incorporated. Dollop the compound butter towards 1 side of a piece of natural parchment paper or plastic wrap. Roll into a log, twisting opposite ways on both ends to create a tightly wrapped log of butter. Refrigerate for at least 1 hour to set. (Can be stored up to 1 week in the refrigerator and up to 1 month in the freezer.)

Preheat oven to 400 degrees F.

Once butter log is set, slice the log into 1/4-inch disks. Cut a slit in the side of each fillet, and stuff with a butter disk. Wrap each fillet with a slice of bacon and secure with a toothpick and sprinkle pepper on each side.

Add the olive oil to a large oven-proof skillet over medium-high heat. Once hot, sear each fillet until brown on both sides, about 3 to 5 minutes per side. Move skillet into the preheated oven to cook to desired doneness. 10-14 minutes for "Medium".

Put another disk of the compound butter on top of each fillet just about 3 minutes before removing from oven, to just begin to melt but not melted completely.