Grilled Tenderloin with Gorgonzola Walnut Crust – Fustini's Oils & Vinegars

Ingredients

• 8 ounces Gorgonzola cheese, crumbled
• 10-12 red seedless grapes, halved
• 5 large basil leaves, cut chiffonade style
• 1 tablespoon Fustini’s 12 Year White balsamic
• 3 tablespoons Fustini's Basil Crush olive oil
• 1 tablespoon honey
• 2 ounces walnuts, toasted and roughly chopped
• 2 each, 4-6 ounce beef tenderloin pieces
• Salt and pepper