2 beef tenderloin steaks Salt and freshly ground black pepper 1 Tablespoon olive oil 3 Tablespoons unsalted butter, divided 1 Tablespoon shallots, minced 1 Tablespoon tomato paste 1/2 cup cabernet wine 1 cup gf beef stock 1 pear, peeled, cored & thinly sliced 1/4 cup gorgonzola, crumbled
Preheat oven to 350°F.
Season steaks generously with salt and freshly ground black pepper.
In an oven-safe skillet, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium-high heat. Add steaks and sear for about 4 minutes per side.
Transfer steaks to oven and continue to cook for about 10 minutes or until they reach desired doneness.
Remove steaks from pan and transfer to a plate. Tent loosely with foil to keep warm.
Place skillet over medium-high heat. Add shallots; sauté for 2 minutes. Add tomato paste; sauté for 1 minute. Add wine to deglaze, scraping up browned bits on bottom of pan. Cook until wine is almost completely reduced. Add beef stock and continue to cook, stirring occasionally, until reduced to about 1/2 cup. Adjust seasonings to taste with salt and freshly ground black pepper.
Meanwhile, in a medium skillet, heat 1 tablespoon unsalted buttern over medium heat. Add pears and sauté until just tender.
Just before serving, whisk remaining tablespoon of unsalted butter into sauce until completely incorporated.
To serve, place steaks on individual dinner plates. Spoon sauce over steaks. Top each steak with pear slices and crumbled gorgonzola.