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Ingredients

8 fillets beef tenderloin ; 8 ounces each
1/4 cup pine nuts
1/2 cup gorgonzola cheese ; crumbled
2 tablespoons parsley ; Italian
2 tablespoons rosemary ; minced
3 tablespoons thyme ; minced
kosher salt ; to taste
black pepper ; to taste
1/2 cup butter ; unsalted, softened.
2 cloves garlic
1 tablespoon cayenne pepper ; flakes..adjust to taste

Preparation:

Preheat a grill, using medium high heat. In a food processor, combine all ingredients except for tenderloin. Puree until well incorporated. Set aside. Season tenderloin with salt and pepper to taste, and grill to desired doneness, or about 5 minutes per side for medium-rare. Remove from heat and top each filet with the gorgonzola butter, dividing evenly, or about 2 tablespoons per filet.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 446.1
Total Sugars: 0.3g
Carb.: 2.1g
Fiber: 0.8g
Total Fats: 29.5g
Cholesterol: 164.3mg
Protein: 42g
Sodium: 221.4mg

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^*Data provided by USDA