Tenderloin or Top Sirloin with Gorgonzola and Peppers
Shared with me by: Kathy H-K (friend and former co-worker)
Marinated
Ingredients
- whole beef tenderloin or black angus top sirloin Steak, (1-1/2 - 2 lbs.)
- 1/4 c. good balsamic vinegar (18 yr or older)
- 1/4 c. extra light virgin olive oil
- 2 Tbls. fresh rosemary, chopped (2 t. dry)
- 1 clove garlic, minced
- 2 Tbls. olive oil
- 1 med yellow onion, cut in half, cut into thin slices
- 1 medium green pepper, sliced into strips
- 1 red pepper, sliced into strips
- salt and pepper to taste
- Gorgonzola cheese, crumbled
Instructions
Mix the balsamic vinegar, olive oil, rosemary and garlic. Put Tenderloin in a Ziploc bag or place in a glass baking dish; pour marinade over beef and marinate overnight or all day.
Grill to your desired doneness. Or, you can bake in the oven at 350 degrees in a shallow baking pan for about 50-55 minutes (or to your desired doneness). Tent steak with foil for 10 minutes before slicing into 1/4-inch slices.
While steak is cooking, sauté onion, red and green peppers, and salt and pepper in 2 Tbls. oil on low heat until tender. Takes about 30 minutes on low-med. heat. Start with the onions, and then add the peppers after about 10 minutes. If they get done too fast, just turn the heat down to very low until the steak is done.
Place steak slices on a platter, seaason with salt and pepper and top with the sautéed peppers and onions.
Top with gorgonzola cheese (add as much as you like).
NOTE: If you use a 2 to 2-1/2 lb. Tenderloin, you may want to double the recipe.