In a small bowl mix gorgonzola with sun-dried tomatoes.
To create pockets for stuffing filets: use a small knife and cut a slit about 2" long by about 2" deep in each filet. Stand filets on their uncut edges and open pockets. Using a small spoon, fill each pocket with half the gorgonzola mixture. Wrap one slice of prosciutto around edge of filet to seal pockets (secure with a wooden toothpick if necessary). Season filets with salt and freshly ground black pepper.
In a large skillet heat olive oil and unsalted butter over medium-high heat. When hot, add filets. Cook for about 4-5 minutes per side (for medium-rare) or to desired doneness.
Garnish with fresh basil.
Serve these steaks on top Ggorgonzola & Shiitake Mushroom Polenta and Sauteed Spinach with Shallots for not only an elegant presentation but an incredible combination of flavors.