Beef Tenderloin With Gorgonzola Sauce Recipes

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GORGONZOLA SAUCE



Gorgonzola Sauce image

Provided by Ina Garten

Categories     condiment

Time 1h

Yield 3 cups

Number Of Ingredients 6

4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley

Steps:

  • Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
  • Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE



Grilled Filet Mignon with Gorgonzola Cream Sauce image

Tender filet mignon is drizzled with a savory gorgonzola cream sauce and topped with crumbled bacon bits and sliced green onions.

Provided by Shawn Alton

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 1h15m

Yield 4

Number Of Ingredients 13

4 cups heavy cream
3 ounces crumbled Gorgonzola cheese
3 tablespoons grated Parmesan cheese
¾ teaspoon salt
¾ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
4 (8 ounce) fillets beef tenderloin
1 pinch lemon pepper
1 pinch garlic powder
1 pinch onion powder
salt and ground black pepper to taste
12 slices thick sliced bacon, chopped
4 green onions, chopped

Steps:

  • Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
  • Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.

Nutrition Facts : Calories 1455.6 calories, Carbohydrate 9 g, Cholesterol 496.3 mg, Fat 133.6 g, Fiber 0.6 g, Protein 54.9 g, SaturatedFat 73.6 g, Sodium 1567.8 mg, Sugar 0.8 g

BEEF TENDERLOIN STEAKS WITH GORGONZOLA



Beef Tenderloin Steaks with Gorgonzola image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

4 (1 1/2-inch-thick) beef tenderloin steaks
1 tablespoon extra-virgin olive oil, eyeball it
Salt and freshly ground black pepper
3/4 pound Gorgonzola
4 fresh sage leaves, thinly sliced

Steps:

  • Let meat rest 10 minutes before beginning dinner preparation.
  • Place a large, flat griddle or skillet over high heat. When hot, using a pair of tongs and a folded paper towel, wipe cooking surface with oil and place steaks on hot pan. Caramelize the steaks, 2 minutes on each side. Reduce heat to moderate. Season meat with salt and pepper and cook 4 to 5 minutes longer on each side.
  • Preheat broiler to high.
  • Arrange steaks on baking sheet. Top each steak with 3 ounces Gorgonzola. Place baking sheet 6 inches from broiler heat just long enough to melt the cheese. Remove meat from the oven and top with slivers of fresh sage. Let meat rest 2 or 3 minutes, then serve immediately.

BEEF TENDERLOIN WITH CREAMY GORGONZOLA SAUCE



Beef Tenderloin With Creamy Gorgonzola Sauce image

Trust me. Follow my method. You won't be disappointed! Serving Beef Tenderloin, otherwise known as filet of beef or filet mignon, is an expensive dish BUT keep this in mind: there is absolutely no waste if it's trimmed properly, it's delicious, easy to make, and it will WOW your guests every time. We like our meat cooked perfectly medium rare and not a spec more! I have adjusted the cooking times for a fool proof roast every time. Instead of a whole tenderloin, this time, I bought 2, 4.5 pound cuts. I think it's easier to handle 2 smaller cuts that are the same size in diameter.

Provided by Everything Tasty Ki

Categories     Roast Beef

Time 30m

Yield 1 Slice, 15-20 serving(s)

Number Of Ingredients 9

tenderloin (any size will do, figure 1/2 lb. per person)
kosher salt & freshly ground black pepper
olive oil
1 1/2 cups heavy cream
3 ounces gorgonzola, crumbles
3 tablespoons parmesan cheese, grated
1/2 teaspoon kosher salt
ground pepper
2 tablespoons fresh minced parsley

Steps:

  • Preheat the oven to 450 degrees.
  • Rub the beef with a light coating of olive oil and a generous amount of salt and pepper around all sides. Do not be afraid to use salt on the outside. You need this to season the meat or it will be bland.
  • Use a large sheet pan with short sides, like a cookie sheet. Place a flat rack in the sheet pan to keep the meat off the pan.
  • Insert an oven proof thermometer in one end so that the tip is in the middle of the roast. Do not insert the rod from the top, as it is too hard to get it in the middle. Use a thermometer that sits on the counter with a cord. (you can find this in my favorite cooking tools link, I can't live without this)
  • 4. Cook the roast for 15 minutes at 450 degrees and than lower the oven to 325 degrees. Do not open the oven at all during this time. Set the thermometer to 120 for medium rare or 125 for medium.
  • Take the roast out of the oven when the thermometer reaches the desired temperature and cover with foil. Do not remove the thermometer. Let the roast sit for 15-20 minutes before slicing. You will see the thermometer will rise another 8-10 degrees. Medium Rare will rise close to 130 and more medium with register at 135 on thermometer. It's very important to let the roast rest out of the oven, it will continue to cook and allow the juices to spread back out into the meat. This is how you get the perfect cooking throughout your meat from top to bottom and from end to end.
  • Gorgonzola Sauce: Bring the cream to a full boil in a medium to large sauce pan, boil rapidly until sauce thickens and stir occasionally. Take off the heat and add the rest of the ingredients until the cheeses are melted. This sauce can easily be made ahead of time and reheated.

BEEF TENDERLOIN WITH GORGONZOLA SAUCE



Beef Tenderloin with Gorgonzola Sauce image

This beef tenderloin recipe is worthy of any celebration

Provided by Liz Berg

Categories     Beef

Time 45m

Number Of Ingredients 9

3 pounds beef tenderloin, center cut
Freshly ground black pepper
1 pound bacon
1 tablespoon butter
1 tablespoon minced shallots
1/4 dry white wine
1 cup heavy cream
4 ounces dolce Gorgonzola
1-2 tablespoons green peppercorns in brine (may add brine to sauce)

Steps:

  • The night before serving, season beef tenderloin well with kosher salt and freshly ground black pepper. Line up strips of bacon the length of the beef. Place beef over bacon and wrap bacon over tenderloin. Use toothpicks to hold bacon in place where the ends meet. Place beef, toothpick side down, on a baking sheet and cover with plastic wrap. Let rest overnight in refrigerator.
  • An hour before roasting, bring remove beef from the refrigerator to take the chill off.
  • Preheat oven to 450º. Place beef in roasting pan and roast for approximately 20-30 minutes for rare. Use meat thermometer to verify temperature for your desired doneness. Let rest, covered with foil for 10 minutes before serving.
  • Towards the end of roasting time, make sauce.
  • Place butter in a saute pan over medium heat. Add shallots and cook till softened. Increase heat and add white wine to deglaze pan. Reduce wine by half. Add cream and bring to simmer, allowing to reduce and thicken slightly. Break apart Gorgonzola and add to sauce. Cook till melted, Add peppercorns (and brine if desired). Serve hot over beef.

Nutrition Facts : Calories 990 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 249 milligrams cholesterol, Fat 78 grams fat, Fiber 1 grams fiber, Protein 64 grams protein, SaturatedFat 34 grams saturated fat, ServingSize 1, Sodium 1234 milligrams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 36 grams unsaturated fat

PERFECT BEEF TENDERLOIN WITH GORGONZOLA SAUCE



Perfect Beef Tenderloin with Gorgonzola Sauce image

This is a delicious and easy to make classic roasted beef tenderloin recipe with a tasty gorgonzola sauce that is as simple and low-key as it is elegant and guaranteed to impress your family and friends!

Provided by Sharon Rigsby

Categories     Main Dish

Time 50m

Number Of Ingredients 12

3-4 lb beef tenderloin (center cut, trimmed and tied)
3 Tbsp unsalted butter (softened)
2 Tbsp kosher or sea salt
1 tsp ground black pepper
6 ounces gorgonzola cheese
8 ounces cream cheese (softened)
1/2 cup mayonnaise
1/2 cup sour cream
1 bunch green onions or scallions (green parts only, trimmed and sliced)
1 tsp kosher salt
1/4 tsp Worcestershire sauce
1/4 tsp ground black pepper

Steps:

  • About an hour before you are ready to cook it, remove beef from the refrigerator and allow it to come to room temperature.
  • Preheat the oven to 425 degrees F.
  • Place beef on a wire rack on a baking sheet with sides. Rub butter all over the beef and sprinkle liberally with kosher or sea salt and pepper. Insert a meat thermometer into the thickest part of the filet.
  • Bake until the meat thermometer registers 130 degrees (medium rare) which should take about 35-55 minutes depending on the thickness of the filet.
  • Remove from the oven and cover loosely with foil for at least 15-20 minutes before slicing. The meat temperature will increase by about 5 degrees while it rests.
  • Place all ingredients in the bowl of a food processor and process until smooth and creamy. Serve at room temperature.

Nutrition Facts : Calories 232 kcal, Carbohydrate 5 g, Protein 50 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 172 mg, Sodium 289 mg, Sugar 1 g, UnsaturatedFat 12 g, ServingSize 1 serving

TENDERLOIN STEAKS WITH CRANBERRY-PORT SAUCE AND GORGONZOLA CHEESE



Tenderloin Steaks with Cranberry-Port Sauce and Gorgonzola Cheese image

Provided by Annie Denn

Categories     Beef     Berry     Cheese     Quick & Easy     Blue Cheese     Cranberry     Rosemary     Beef Tenderloin     Port     Winter     Bon Appétit     California

Yield Makes 4 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) butter
2 large garlic cloves, sliced
1 large shallot, sliced
1 1/4 cups canned beef broth
1 cup ruby Port
1/4 cup dried cranberries
4 5- to 6-ounce beef tenderloin steaks (each about 1 inch thick)
1/2 teaspoon minced fresh rosemary
1/2 cup crumbled Gorgonzola cheese

Steps:

  • Melt 2 tablespoons butter in saucepan over medium-high heat. Add garlic and shallot, then 1 cup broth, Port and cranberries. Boil liquid until reduced to 1/2 cup, about 8 minutes. Set sauce aside.
  • Melt remaining 2 tablespoons butter in large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; cover loosely with foil. Add rosemary to skillet, then sauce and remaining 1/4 cup broth. Boil 1 minute, scraping up browned bits. Season with salt and pepper; spoon sauce over steaks. Top each with cheese.

PASTA WITH GORGONZOLA SAUCE AND BALSAMIC BEEF TENDERLOIN RECIPE



Pasta with Gorgonzola Sauce and Balsamic Beef Tenderloin Recipe image

Provided by tulawdog

Number Of Ingredients 15

1 * 1 lb. filet mignon, cut into 2 inch medallions
3 * 3 tablespoons balsamic vinegar
1 * 1 teaspoon brown sugar
1/2 * 1/2 teaspoon salt
1/4 * 1/4 teaspoon coarsely ground black pepper
2 * 2 teaspoons olive oil
2 * 2 teaspoons butter
3/4 * 3/4 cup half-and-half
1/4 * 1/4 cup chicken broth
1/4 * 1/4 cup dry white wine
1/4 * 1/4 cup crumbled Gorgonzola cheese, plus extra for garnish
1 * 1 tablespoon freshly grated Parmesan cheese
1/4 * 1/4 teaspoon salt
1/8 * 1/8 teaspoon black pepper
8 * 8 ounces uncooked pasta, linquine or fettuccini

Steps:

  • Toss the filet mignon medallions with the balsamic vinegar, brown sugar, salt, and pepper. Let rest in the refrigerator for 20 minutes. Meanwhile, prepare a pot of water to boil and cook pasta according to package directions. Drain and set aside. In a saute pan, heat the oil over medium heat. Add the beef. Cook without turning for 2-3 minutes, or until browned. Turn and repeat. Remove from heat and cover to keep warm. (If you would like the meat more well done, cook for additional time) Combine the butter through white wine in a saucepan. Bring to a slow simmer and stir in the Parmesan and Gorgonzola. Season to taste with salt and pepper. Let simmer for 2 minutes, stirring to ensure the cheese has dispersed evenly. Toss the pasta with the sauce and filet mignon medallions. Garnish with additional Gorgonzola. Note: just before serving, I threw the asparagus into the pan I cooked the beef in. Sauteed it for a minute, poured a few glugs of white wine, and put the lid on it. After steaming it for a minute or two I seasoned with salt and pepper to taste. Serve it drizzled with some of the pan drippings you cooked it in.

BEEF TENDERLOIN WITH GORGONZOLA SAUCE



Beef Tenderloin With Gorgonzola Sauce image

This is my mom's recipe that she's been making for special occasions for as long as I can remember. These directions will produce meat that is medium-rare in the very center of the tenderloin. If you want your meat more well done, add on 10 minutes and check it by cutting a small nick in the center of the meat - keep repeating until the meat is done to your liking.

Provided by xtine

Categories     Roast Beef

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 (6 lb) beef tenderloin, trimmed of fat
1/2 cup apple cider vinegar
2 tablespoons sea salt
2 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
4 tablespoons Worcestershire sauce
3 tablespoons coarse grained Dijon mustard
1/2 cup unsalted butter, melted
2 cups heavy cream
2 ounces crumbly gorgonzola, diced (NOT "dolce")
2 tablespoons parmesan cheese
2 tablespoons prepared horseradish, drained
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh parsley, minced

Steps:

  • Marinate the tenderloin in the apple cider vinegar for 10 minutes. Afterward, pat the meat dry with paper towels. This step can be done up to 24 hours ahead, if desired.
  • Combine the salt, pepper, garlic powder, onion powder, Worcestershire sauce & mustard.
  • Spread this spice paste over the tenderloin, coating the whole exterior.
  • Place on a broiler pan and drizzle half of the melted butter over the tenderloin. Broil for 5 minutes. Turn tenderloin over to other side & drizzle with the remaining butter. Broil for another 5 minutes.
  • NOTE - BEGIN MAKING SAUCE NOW, SEE INSTRUCTIONS BELOW.
  • Set the oven to 350 degrees and bake the tenderloin at this temperature for 45 minutes.
  • Remove from the oven and let sit for 10 minutes before slicing. Serve with Gorgonzola Sauce.
  • GORGONZOLA SAUCE:.
  • Bring the cream to a full boil in a medium saucepan over medium-high heat, then continue to simmer rapidly for 35 to 40 minutes, until it's thickened like a white sauce, stirring occasionally.
  • Remove the pan from the heat & add the gorgonzola, parmesan, horseradish, salt, and pepper. Whisk rapidly until the cheeses melt, add parsley, and serve.

Nutrition Facts : Calories 1603.6, Fat 130.7, SaturatedFat 63.3, Cholesterol 543.5, Sodium 3151.1, Carbohydrate 8.9, Fiber 1.3, Sugar 1.9, Protein 94.3

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Here's the centre-stage mouth-watering beef that will get you rave reviews! Jul 3, 2020 - Special dinner? Here's the centre-stage mouth-watering beef that will get you rave reviews! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. …
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TENDERLOIN OF BEEF WITH GORGONZOLA SAUCE - BIGOVEN.COM
Try this Tenderloin of Beef with Gorgonzola Sauce recipe, or contribute your own. Suggest a better description
From bigoven.com


BEEF WELLINGTONS WITH GORGONZOLA AND MADEIRA WINE SAUCE
2019-04-18 PREPARE THE BEEF WELLINGTONS: Preheat oven to 425°F. Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan, roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110°F. for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, until cold, about ...
From recipegirl.com


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