Reverse Seared Beef Tenderloin Steak

From homey burger joints to high-end steakhouses, you'll find beef and blue cheese combos all over the place. The sharpness and texture of the cheese provide a beautiful contrast to the deep beefy flavor without detracting from the meat, so it's pretty easy to suss out why the two are such an inseparable pair. The only downside (and we mean the ONLY downside) is that a quality steak topped with blue cheese doesn't usually come cheap, so we did the only reasonable thing, which was to come up with a recipe to make it at home. We picked gorgonzola for this recipe both for its unique creaminess, and because it's among the mildest of the blue cheeses. A juicy cut of beef tenderloin cooked to perfection with MEATER and topped with our gorgonzola sauce is so decadent, you might just have to start wearing a top hat and monocle everywhere you go. A classy cut of beef like this one deserves side dishes that are just as sophisticated. Sautéed vegetables will add color to your plate, and you can do your own elevated take on beef and potatoes with a garlic and herb mash. You won't want a wine that might overpower the more subtle flavor of the beef, so milder reds like pinot noir are a good idea.