Beeftenderloinwithcreamygorgonzolasauce Recipes

ROASTED BEEF TENDERLOIN WITH GORGONZOLA PEPPER CREAM SAUCE

Steps:

• Preheat oven to 425 degrees.
• Trim off the excess fat on your tenderloin roast with a sharp knife.
• Tie with butcher's twine to help the roast keep its shape.
• Remove the silver skin from the roast.
• In a bowl, mix together the oil, garlic, rosemary, salt and pepper.
• Rub over roast to coat.
• In a large skillet heat some olive oil over medium-high heat.
• Brown the tenderloin roast on all sides in the hot oil.
• Transfer the seared tenderloin roast to a rack in a roasting pan.
• Roast, uncovered, 35-40 minutes or until desired doneness.
• Remove from oven and transfer the meat to a cutting board and cover with some tin foil. Allow to stand for 15 minutes before commencing slicing.
• Slice and arrange on platter.
• Heat a medium size saucepan over medium heat.
• Melt the butter.
• Saute the shallots until tender.
• Pour in the heavy cream and allow to reduce by half.
• When reduced, turn the heat to low, and add the Gorgonzola cheese, stirring until it melts completely.
• Add the pepper and mix well.
• Season with a pinch of salt if desired
• Serve slices of tenderloin with Gorgonzola Pepper Cream Sauce drizzled on top.

GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE

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.

BEEF TENDERLOIN WITH GORGONZOLA 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.

PERFECT BEEF TENDERLOIN WITH GORGONZOLA SAUCE

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.

BEEF TENDERLOIN WITH CREAMY GORGONZOLA SAUCE

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

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.

BEEF TENDERLOIN STEAKS WITH GORGONZOLA

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.

FILLET OF BEEF WITH GORGONZOLA SAUCE

Steps:

• Sprinkle the fillets on both sides with salt and pepper.
• Cut off the tough ends of the mushroom stems. Heat 1 tablespoon of the butter in a small saucepan and add the mushrooms. Cook briefly until heated through, 1 minute or less. Remove from heat.
• Heat the oil in a heavy skillet large enough to hold the fillets in one layer. Add the fillets and cook 3 minutes on one side. Turn the pieces and cook 2 minutes on the other side.
• Transfer the meat to a warm platter and pour off the fat from the skillet.
• Add 1 tablespoon of butter and the shallots to the skillet. Cook, stirring, about 1 minute, add the wine and broth and stir to dissolve the brown particles that cling to the bottom and sides of the pan.
• Add the cheese and cook, stirring briskly, until the cheese is melted and the sauce is reduced to about 1/3 cup.
• Line a saucepan with a sieve and pour the sauce into the sieve. Press around with a rubber spatula to extract as much liquid as possible. Bring the sauce to the simmer and swirl in the remaining tablespoon of butter.
• Spoon the sauce over the meat and garnish each serving with an equal portion of the mushrooms.

FABULOUS BEEF TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin.
• Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.

BEEF TENDERLOIN WITH GOAT CHEESE SAUCE

Steps:

• Bring milk to simmer in small saucepan. Transfer to processor. Add bread and process until blended. Add egg, goat cheese, garlic and mustard. Process just until blended. With processor running, gradually add oil and lemon juice; process until smooth. Transfer sauce to medium saucepan. Season to taste with sugar, white pepper and salt. (Can be made 1 day ahead. Cover; refrigerate.)
• Cut each steak in half horizontally. Using meat mallet, pound each piece on work surface to 1/3-inch thickness. Season with salt and pepper. Coat with flour, shaking off excess. Melt 1 tablespoon butter in large skillet over high heat. Sauté beef in batches until brown, adding more butter as necessary, about 1 minute per side. Transfer beef to platter. Add wine to skillet; bring to boil. Add beef; turn to coat. Remove from heat.
• Bring goat cheese sauce to simmer. Stir in chives. Spoon some of sauce onto each of 6 plates. Place 2 beef scallops atop sauce on each plate. Divide shallots and any glaze among plates. Spoon spaetzle alongside and serve, passing remaining sauce separately.

PASTA WITH GORGONZOLA SAUCE AND BALSAMIC BEEF TENDERLOIN RECIPE

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.

TENDERLOIN WITH CREAMY GARLIC SAUCE

Steps:

• In a blender, combine half of the mustard, eight garlic cloves and 1 tablespoon peppercorns; cover and process for 1 minute, scraping sides occasionally. Add 1 tablespoon oil; process until a paste forms. Spread over beef. , In a large skillet, heat the remaining oil over medium-high heat. Brown beef, one piece at a time, on all sides. Place in a shallow roasting pan coated with cooking spray. Bake, uncovered, at 400° for 25-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well done, 170°). Remove to a warm serving platter. Let stand for 10-15 minutes. , Meanwhile, mince remaining garlic. In a saucepan, combine garlic, whipping cream, sour cream and remaining mustard and peppercorns. Cook and stir over low heat until heated through. Slice beef; serve with the sauce.