Gorgonzolatenderloin Recipes

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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

PORK TENDERLOIN WITH GORGONZOLA SAUCE



Pork Tenderloin With Gorgonzola Sauce image

This is from Bon Appetit from a few years back. It's one of my old stand by's for dinner parties or birthday dinners. It's quick and easy so you can enjoy your guest and still impress them at the same time!

Provided by A la Carte

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup Dijon mustard
1 tablespoon olive oil
1 tablespoon dried thyme
2 3/4 lbs pork tenderloin
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup whipping cream
1/4 cup dry white wine
1/4 cup reduced-sodium chicken broth
1 cup crumbled gorgonzola (about 4 oz)

Steps:

  • For the pork: Orl a large rimmed baking sheet. Whisk the Dijon, olive oil and Thyme in a small bowl. Sprikle the tenderloins with salt and pepper. Heat a large nonstick skillet over high heat. Add pork and sear until brown all over, about 10 minutes.
  • Transfer seared pork to prepared baking sheet. Spread Dijon mixture all over the pork. (Can do this a couple of hours ahead and refrigerate until your ready to cook).
  • Preheat the oven to 425°F Roast pork until internal temp is 150, about 30 minutes. Remove from the oven and stand for 5 minutes.
  • Meanwhile prepare the sauce.
  • Melt 1 tbsp butter in a heavy small saucepan over medium heat. Add 1 Tbsp flour and whisk for 1 minute. Gradually whisk in the cream, white wine and chicken broth. Boil until the mixture is thick enough to coat the back of the spoon, whisking frequently, about 1 minute.
  • Add Gorgonzola and whisk until the cheese is melted and smooth, about 5 minutes.
  • Slice pork onto plates. Ladle over the sauce. Pass additional sauce seperately.

Nutrition Facts : Calories 559, Fat 37, SaturatedFat 18.8, Cholesterol 213.5, Sodium 565.1, Carbohydrate 4.2, Fiber 0.6, Sugar 0.6, Protein 49.2

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

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.

TENDERLOIN STEAKS WITH GORGONZOLA AND HERBS AND ROASTED GARLIC AND GRAPE TOMATO PASTA WITH BASIL AND ARUGULA



Tenderloin Steaks with Gorgonzola and Herbs and Roasted Garlic and Grape Tomato Pasta with Basil and Arugula image

I made garlic-centric meal for my in-laws, not normally fans of garlic, and they cleaned their plates! My husband was so happy to see his parents FINALLY embrace garlic (his first love - I'm number 3 behind Scotch) that he literally cried about it later that night!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 58m

Yield 4 servings

Number Of Ingredients 14

Salt
1 pound penne rigate
2 pints grape tomatoes
8 to 10 cloves garlic, cracked but left in skins, plus 1 clove peeled and halved
3 to 4 tablespoons extra-virgin olive oil plus some, for drizzling
Freshly ground black pepper
4 tenderloin steaks about 1 1/4-inch thick
2 scallions, whites and greens
8 to 10 fresh sage leaves
A handful flat-leaf parsley
1 cup Gorgonzola crumbles
1 cup grated Parmigianino-Reggiano, a few generous handfuls
1 cup basil leaves, about 20, torn or shredded
2 cups coarsely chopped arugula

Steps:

  • Preheat oven to 450 degrees F.
  • Place a pot of water on the stove and bring to a boil for the pasta. Salt water, add pasta and cook to just-shy of al dente. It needs to have a real bite left to it because it will sit in the sauce for 2 minutes later on and continue to cook. Heads up: you will need 2 ladles of starchy cooking water just before draining, about 1 1/2 cups.
  • Place the grape tomatoes on a cookie sheet with the garlic. Coat the tomatoes and cracked garlic with 3 to 4 tablespoons extra-virgin olive oil and season with lots of salt and pepper. Roast 20 minutes.
  • Season the steaks with salt and pepper. Rub with a clove of cut garlic. Coat the steaks lightly in extra-virgin olive oil.
  • Chop the scallions, whites and greens. Thinly slice the sage and finely chop the parsley. Combine the scallions and herbs with the Gorgonzola crumbles.
  • When you are a few minutes away from taking the tomatoes out of the oven, heat a skillet over high heat. Add the steaks and caramelize the meat on both sides, a minute and a half per side should do it.
  • Take the tomatoes and garlic out of the oven. Turn the oven off. Top the meat with the gorgonzola and transfer the skillet to the oven. Let the meat sit in the hot oven 4 to 5 minutes. The Gorgonzola will melt down over the meat and the steaks will be tender and pale pink inside.
  • Remove the roasted garlic from the skins and mash into a paste with the side of your knife. Transfer the garlic paste to the bottom of a pasta bowl. Using a fork, mix the garlic into 2 ladles of starchy pasta cooking water, about 1 1/2 cups. Add the tomatoes to the bowl and mash them with a potato masher until a sauce forms and tomatoes are well combined with garlic broth. Add penne, grated cheese, arugula and basil and toss a minute or 2 to allow the pasta to soak up flavors.
  • Serve meat with pasta alongside.

GORGONZOLA CREAM SAUCE



Gorgonzola Cream Sauce image

Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10

1 cup heavy whipping cream
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
6 ounces dry miniature ravioli
3 ounces crumbled Gorgonzola cheese
2 tablespoons chopped Italian flat leaf parsley
2 tablespoons freshly grated Parmesan cheese
½ apple, diced
¼ cup chopped toasted walnuts
1 teaspoon chopped Italian flat leaf parsley

Steps:

  • Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
  • Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
  • Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
  • Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

Nutrition Facts : Calories 299.7 calories, Carbohydrate 12.6 g, Cholesterol 81.8 mg, Fat 24.4 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 13.3 g, Sodium 257.7 mg, Sugar 2 g

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.

ROSEMARY-ROASTED BUFFALO TENDERLOIN WITH GORGONZOLA BUTTER



Rosemary-Roasted Buffalo Tenderloin with Gorgonzola Butter image

Categories     Cheese     Game     Herb     Mustard     Christmas     Winter     Gourmet

Yield Serves 8 generously

Number Of Ingredients 8

1/4 pound Gorgonzola cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
3 tablespoons olive oil
a 3 1/2-pound buffalo tenderloin*, cut crosswise into eight to ten 1 1/4-inch-thick steaks
1/4 cup Dijon mustard
3/4 cup packed fresh rosemary leaves, chopped
freshly ground black pepper to taste
*available at some butcher shops

Steps:

  • Discard Gorgonzola rind and in a small bowl stir together cheese and butter until smooth. On a sheet of plastic wrap form Gorgonzola butter into a log about 4 inches long. Chill log, wrapped in plastic wrap, until firm, at least 1 hour. Butter may be made 1 week ahead.
  • Preheat oven to 450°F.
  • In a 12-inch heavy skillet (preferably cast-iron) heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear half of steaks until browned, about 2 minutes on each side, transferring to a shallow baking pan. Sear remaining steaks in remaining 1 1/2 tablespoons oil in same manner.
  • When steaks are just cool enough to handle, spread tops and sides with mustard and sprinkle with rosemary, pepper, and salt to taste. Roast steaks in middle of oven 8 minutes for medium-rare (coating should just begin to brown). Transfer steaks to a cutting board and let stand about 3 minutes. Cut butter into about 20 thin slices.
  • Cut each steak in half horizontally. Tuck a butter slice between steak halves and top steaks with another butter slice.

PORK TENDERLOIN WITH PEPPER JELLY AND GORGONZOLA



Pork Tenderloin with Pepper Jelly and Gorgonzola image

This is a recipe I acquired years ago and modified to suit my family's taste. It is simpler to make than it sounds; great for company. An absolute favorite of our family!

Provided by Rosemary Smith

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

2 (1 1/2 pound) pork tenderloins
1 tablespoon garlic salt
½ teaspoon fresh-ground black pepper
2 tablespoons olive oil
3 cloves garlic, chopped
3 shallots, peeled and sliced
1 red bell pepper, seeded and thinly sliced
½ cup chicken stock
½ cup brandy
3 sprigs fresh thyme
1 small fresh rosemary sprig
1 ½ cups hot pepper jelly
2 tablespoons olive oil
1 ¼ cups crumbled Gorgonzola cheese

Steps:

  • Sprinkle pork tenderloins with garlic salt and pepper. Allow to stand at room temperature for 30 minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat 2 tablespoons of olive oil in a saucepan over medium heat. Stir in garlic, shallots, and red pepper; cook and stir until the onions have softened and turned translucent, about 10 minutes. Add chicken stock, brandy, thyme, and rosemary. Increase heat to medium-high, and simmer until the sauce has reduced by 1/3, about 5 minutes. Remove the thyme and rosemary sprigs, and stir in the hot pepper jelly until melted; set aside.
  • Meanwhile, heat remaining 2 tablespoons of olive oil in a skillet over high heat until it just begins to smoke. Add pork, and cook until golden brown on all sides, about 5 minutes. Remove pork and place into a roasting pan.
  • Roast pork in preheated oven until a thermometer inserted into the center registers 145 degrees F (63 degrees C), about 10 minutes. Once done, place pork onto a plate and cover with foil; allow to rest for 5 minutes.
  • To serve, remove peppers and onions from the sauce, and spread out onto a serving platter. Slice pork diagonally into 1-inch slices and arrange over the peppers. Pour 1/2 cup of the brandy sauce over the pork, and sprinkle with 3/4 cup of Gorgonzola cheese. Serve remaining sauce and cheese in separate serving dishes on the side.

Nutrition Facts : Calories 517.5 calories, Carbohydrate 43.8 g, Cholesterol 101.9 mg, Fat 18.4 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 7 g, Sodium 1075.9 mg, Sugar 28.2 g

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Preparation. Preheat grill pan, large griddle or outdoor grill to medium-high heat. Cut into and across the tenderloins lengthwise to open them. Place the meat under parchment or plastic wrap and pound meat out to just shy of a half-inch thick, using a mallet or heavy small skillet. Season the pork with salt and pepper on the exposed side.
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GORGONZOLA-STUFFED BEEF TENDERLOIN & PORT WINE SAUCE RECIPE
Step 2. 2. Set aside 2 tbsp. gorgonzola and 1 tbsp. parsley and chill. Combine bread crumbs, remaining cheese, 3 tbsp. parsley, 1 tbsp. chives, and 1 tsp. thyme in a bowl until well blended. Chill until cold, 1 hour. Step 3. 3. Heat a grill to medium (350° to 450°) with a burner turned off (for gas) or coals pushed to sides of firegrate (for ...
From sunset.com


GORGONZOLA-TENDERLOIN | RECIPES, DINNER RECIPES, FOOD
Sep 28, 2012 - A classic look at some easy, at home recipes, that I enjoy sharing with you, my friends and family.
From pinterest.com


CREAMY GORGONZOLA PASTA WITH TENDERLOIN | GOOD LIFE EATS
2010-02-15 Remove from heat and cover to keep warm. Combine the butter, half and half, chicken broth, and 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. Toss the pasta with the gorgonzola sauce and filet mignon medallions.
From goodlifeeats.com


GORGONZOLA CRUSTED BEEF TENDERLOIN RECIPE | CDKITCHEN.COM
Lightly smoke potatoes in stove top smoker for 3-5 minutes. In a preheated 350 degrees F oven, roast for 6 minutes. For Mushroom Crust: In a very hot saute pan cook the shiitake mushrooms until soft. Remove from pan and place into food processor with gorgonzola. Add water, lemon juice and panko bread crumbs.
From cdkitchen.com


BEST GORGONZOLA RECIPES AND GORGONZOLA COOKING IDEAS
2011-08-09 Grilled Chicken Salad With Spiced Pecans, Gorgonzola, and Peaches. This simple salad features Perdue’s Short Cuts pre-cooked chicken strips. The spiced nuts paired …. Read More with the mild sweetness from the peaches, and sharp, salty gorgonzola makes for a balanced delicious salad for lunch or dinner. Read Less.
From thedailymeal.com


INA GARTEN BEEF TENDERLOIN RECIPE - A COUPLE FOR THE ROAD
Stir butter, salt, mustard, pepper, and garlic. Place beef on a wire rack in a rimmed baking sheet. Rub butter mixture all over beef, and chill, uncovered, at least 8 hours. Let beef stand about 20 minutes at room temperature. Returning to room temperature before cooking helps the tenderloin to cook more evenly. Preheat oven to 425°F.
From acouplefortheroad.com


GORGONZOLA AND MUSHROOM STUFFED BEEF TENDERLOIN WITH MERLOT …
2012-11-05 2. In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley; toss to combine. 3. Sprinkle bread crumb mixture over beef to within 1 inch of edges. Tightly roll up beef, beginning with long side.
From lifemadedelicious.ca


S4 E26: PORK TENDERLOIN STUFFED WITH FIGS AND GORGONZOLA
← Back to recipes page. Pork Tenderloin Stuffed with Figs and Gorgonzola. Ingredients: 1 – 2 lb pork tenderloin, split lengthwise, but not all the way through. and pounded flat. 1 sprig fresh rosemary. 1 Tbsp chopped fennel seeds. 4 ounces Gorgonzola, sliced into strips. 8 dried figs, flattened. 2 slices fresh bread, crumbled . 3 Tbsp extra virgin olive oil. 1 medium onion, diced. …
From omnitv.ca


GORGONZOLA RECIPES - BBC FOOD
More gorgonzola recipes. Featured All. Squash, pecan, spinach and blue cheese torte by Jane Baxter. Light meals & snacks. Flash-roasted steak with …
From bbc.co.uk


BACON-WRAPPED GORGONZOLA AND TENDERLOIN STEAK - FRESH CHEF …
2021-11-30 2 ounces Gorgonzola. 1/4 cup of your favorite steak sauce or bbq sauce. INSTRUCTIONS. Blot dry the Tenderloin and cut into 20 pieces. Gently toss in the steak seasoning, set aside. Preheat a skillet on medium high heat. Add the oil and heat briefly. Add the seasoned meat to the skillet and cook for 2 minutes, or long enough to sear the sides ...
From freshchefexperience.com


GORGONZOLA MUSHROOM STUFFED BEEF TENDERLOIN - SKINNY CHICK CAN …
2020-12-18 Preheat oven to 425º. Butterfly beef by cutting tenderloin horizontally down length of beef, about ½-inch from top of beef, to within ½-inch of opposite side; open flat. Repeat with other side. Melt butter in a large skillet over medium-high heat. Cook mushrooms in until tender and liquid has evaporated.
From thatskinnychickcanbake.com


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