TENDERLOIN STEAKS WITH GORGONZOLA AND HERBS AND ROASTED GARLIC AND GRAPE TOMATO PASTA WITH BASIL AND ARUGULA
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
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 PASTA WITH BEEF TENDERLOIN
Creamy Gorgonzola Pasta is tossed with balsamic beef tenderloin for the ultimate pasta dinner! Serve with sautéed greens or steamed veggies for a complete meal.
Provided by Good Life Eats
Categories Main Dish
Time 35m
Number Of Ingredients 15
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, 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, stirring to ensure the cheese has dispersed evenly.
- Toss the pasta with the sauce and filet mignon medallions. Garnish with additional Gorgonzola.
Nutrition Facts : Calories 1447 calories, Carbohydrate 118 grams carbohydrates, Cholesterol 278 milligrams cholesterol, Fat 65 grams fat, Fiber 5 grams fiber, Protein 86 grams protein, SaturatedFat 29 grams saturated fat, ServingSize 1, Sodium 1378 milligrams sodium, Sugar 13 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 29 grams unsaturated fat
BEEF TENDERLOIN STEAKS WITH GORGONZOLA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
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 GORGONZOLA SAUCE
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
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
TENDERLOIN STEAKS WITH CRANBERRY-PORT SAUCE AND GORGONZOLA CHEESE
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
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
Provided by tulawdog
Number Of Ingredients 15
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 STEAKS WITH CRANBERRY-PORT SAUCE AND GORGONZOLA
This recipe is from Epicurious Magazine, but was distributed by Scheid Vineyard. They suggest their 2007 Merlot as an accompaniment.
Provided by Normaone
Categories Steak
Time 30m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in a 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 a 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 a plate; cover loosely with foil and keep warm . Add rosemary to skillet, then add sauce and remaining 1/4 cup broth. Boil 1 minute, scraping up browned bits. Season with salt and pepper and spoon sauce over steaks. Top each with cheese.
Nutrition Facts : Calories 269.1, Fat 16.6, SaturatedFat 10.4, Cholesterol 43.4, Sodium 502.6, Carbohydrate 10.7, Fiber 0.3, Sugar 4.9, Protein 4.7
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