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Tenderloin with Spicy Gorgonzola-Pine Nut-Herb Butter

Ryan Nomura

"You can make the butter in advance and just leave it at room temperature to soften as needed."
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25 m servings 448 cals
Original recipe yields 8 servings (8 steaks)


  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 1.4g
  • < 1%
  • Protein:
  • 41.1 g
  • 82%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 671 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for medium-high heat.
  2. Place the softened butter, Gorgonzola cheese, thyme, rosemary, parsley, red pepper flakes, garlic, and pine nuts into the bowl of a food processor. Puree until incorporated, taste, then season to taste with salt and pepper.
  3. Season the steaks on all sides with salt and pepper. Grill to desired doneness on preheated grill, about 5 minutes per side for medium rare. To serve, top each with about 2 tablespoons of the butter.

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Read all reviews 33
  1. 48 Ratings

Most helpful positive review

Great recipe. I made the butter mixture in a mortar & pestle rather than the processor. Also, I used parmesan cheese instead of the gorgonzola. The flavours really worked well together.

Most helpful critical review

I think I would have been happier with just a gorgonzola butter, or just a garlic butter.... there was too much going on in this recipe.

Most helpful
Most positive
Least positive

Great recipe. I made the butter mixture in a mortar & pestle rather than the processor. Also, I used parmesan cheese instead of the gorgonzola. The flavours really worked well together.

A very tasty dish. The spicy gorgonzola butter is delicious, it melts to the meat if you add it right away after taking the meat off the grill and the way the flavors blend is marvelous!

This was really good and really easy to make. I didn't have gorgonzola so I used Maytag blue cheese instead and it came out great!

Great recipe. The butter has lots of flavor. I made a good amount of butter and also used it on veal chops and pork loin chops and both of those dishes came out very good as well.

Very good! My fiance didn't even want to try this because he didn't think it sounded good. Well, he was very pleasantly surprised! This recipe is a keeper. I only used one clove of garlic be...

The butter spread was delicious!!! This recipe was easy to make and brought out wonderful flavors in the beef. I am a *real* novice in the kitchen and this dish made me look like a pro!!!

INCREDIBLE!!! I can only imagine how good it would taste if I had enough fresh herbs on hand. I only had 1 TBS of fresh thyme, and had to use 2 tsp dried. I had all the fresh rosemary, but ha...

Wow,this was delicious. I am not a blue cheese fan so I used parmesan as suggested by another reviewer and my husband and I both could not eat enough.

I followed this recipe exactly and it was phenominal. I served it over filet mignon and my kids literally licked it off of the steak! (We don't go out much for this reason). My husband made yumm...