8 eight-ounce filet steaks
2 tablespoons extra virgin olive oil
2 tablespoons bacon drippings (see Winter Greens recipe, ]above)
2 cups crumbled gorgonzola
1/2 cup chopped walnuts
Kosher salt and fresh ground pepper
Directions:
For this procedure, use a sauté pan with a metal handle (no plastic or rubber.)
Preheat oven to 400 degrees. Season steaks with salt and pepper on both sides. Mix gorgonzola and walnuts and form 8 patties about the same circumference as the steaks. Set aside.
Heat oil and bacon drippings in sauté pan over high heat. Place steaks in pan and sear for 3 minutes. With tongs, flip steaks and sear for 3 more minutes. Place pan with steaks in oven and roast (for rare steak, cook for 5 minutes; for medium, cook for 10 minutes; for well-done, cook for 15 minutes.) Halfway through roasting time, use tongs to flip the steak, place cheese/walnut patties on top and finish roasting. Remove from oven and let rest on stove, off heat, for 5 minutes.
For the Shallot Marmalade:
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 cup shallots (12 to 16 pieces) peeled and coarsely chopped
2 tablespoons granulated sugar
1 tablespoon fresh thyme, chopped (optional)
1 cup balsamic vinegar
Directions:
Heat butter and oil in saucepan on medium heat. Add shallots and sugar. Cook while stirring constantly until shallots are browned. Add vinegar to deglaze* pan. Lower heat to simmer and cook until almost dry. Remove from heat and set aside.
To serve:
Place steaks on plates and arrange shallots around the steaks. Pour any drippings from the steak pan over the steaks