Steakhouse Bruschetta Seared Tenderloin Recipe
Seared Tenderloin, Garlic Compound Butter, Gorgonzola Whipped Cream, Roasted Red Pepper
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Ingredients
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Steak and Compound Butter
Gorgonzola Whipped Cream
Roasted Red Pepper
Method
Steak Preparation
- 1
Make the Garlic Compound Butter
In a bowl, mix softened unsalted butter, minced garlic, chopped parsley, salt, and black pepper until well combined. Form into a log, wrap in plastic wrap, and refrigerate.
- 2
Gorgonzola Whipped Cream
- 3
Prepare the Whipped Cream
In a mixing bowl, whip heavy cream until soft peaks form. Gently fold in crumbled Gorgonzola cheese and season with salt and pepper to taste. Set aside.
Roasted Red Pepper
- 4
Roast the Red Pepper
Preheat the oven to 450°F (230°C). Cut the red bell pepper in half, remove seeds, and place on a baking sheet. Drizzle with olive oil, sprinkle with balsamic vinegar and salt. Roast for about 20 minutes, until the skin is blistered. Remove from oven and allow to cool before peeling off the skin.
Assembly
- 5
Assemble the Bruschetta
Slice the seared tenderloin and place on a serving platter. Top with a dollop of Gorgonzola whipped cream and serve with roasted red pepper on the side.
