Rosemary-Roasted Buffalo Tenderloin With Gorgonzola Butter

• 3-pound buffalo tenderloin, cut crosswise into eight to ten 1 1/4-inch-thick steaks
• 1/4 pound Gorgonzola cheese, softened
• 1/2 stick (1/4 cup) unsalted butter, softened
• 3 tablespoons olive oil
• 1/4 cup Dijon mustard
• 3/4 cup packed fresh rosemary leaves, chopped
• freshly ground black pepper to taste

Discard the Gorgonzola rind and in a small bowl stir together cheese and butter until smooth. On a sheet of plastic wrap form Gorgonzola butter into a log about 4 inches long. Chill the log, wrapped in plastic wrap, until firm, at least 1 hour. Butter may be made 1 week ahead. Preheat oven to 450°F.

In a 12-inch heavy skillet (preferably cast-iron) heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear half of the steaks until browned, about 2 minutes on each side, transferring to a shallow baking pan. Sear remaining steaks in the remaining 1 1/2 tablespoons oil in the same manner.

When steaks are just cool enough to handle, spread tops and sides with mustard and sprinkle with rosemary, pepper, and salt to taste. Roast steaks in the middle of the oven 8 minutes for medium-rare (coating should just begin to brown). Transfer steaks to a cutting board and let stand for about 3 minutes. Cut butter into about 20 thin slices.

Cut each steak in half horizontally. Tuck a butter slice between steak halves and top steaks with another butter slice.

Serves 8 generously.

Gourmet December 1995

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