ROASTED BEEF TENDERLOIN WITH GORGONZOLA PEPPER CREAM SAUCE
This Roasted Beef Tenderloin with a Gorgonzola Pepper Cream Sauce is one of my favorite recipes to make for just about any holiday meal, and sometimes just because.
Provided by www.dailydishrecipes.com
Categories Beef Recipes
Time 1h15m
Number Of Ingredients 12
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.
OVEN ROASTED BEEF TENDERLOIN
Slow roasting a beef tenderloin with garlic, rosemary and mushrooms is perfect for a special meal or weekend dinner.
Provided by Audrey
Number Of Ingredients 8
Steps:
- Remove roast from refrigerator at least 15-20 minutes before roasting.
- Place oven rack in center position and pre-heat oven to 350°F.
- Heat 1 tablespoon olive oil in a large, high-sided skillet over medium heat. Add the mushroom and shallots and season with salt and black pepper, to taste. Cook, stirring occasionally, until the mushrooms and shallots soften, approximately 4-5 minutes. Remove from heat and transfer to a bowl and set aside.
- In a small bowl, combine olive oil, rosemary and garlic and season with salt and black pepper, to taste. Rub the rosemary-garlic mixture on top and all along the sides of the beef.
- Arrange the sliced red onion on the bottom of the skillet then place the seasoned beef tenderloin on top of the onions.
- Arrange the mushroom and shallot mixture around the sides of the beef and place in the pre-heated oven until internal temperature with an instant read thermometer reaches 140°F for medium-rare, approximately 45-50 minutes.
- Remove from oven and rest for 10-15 minutes before serving. Enjoy!
PERFECT BEEF TENDERLOIN WITH GORGONZOLA SAUCE
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
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
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
ROSEMARY-ROASTED BEEF TENDERLOIN WITH GORGONZOLA BUTTER
Make and share this Rosemary-Roasted Beef Tenderloin With Gorgonzola Butter recipe from Food.com.
Provided by BethR
Categories Meat
Time 23m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 725.8, Fat 62, SaturatedFat 25.9, Cholesterol 166.8, Sodium 382.1, Carbohydrate 1.5, Fiber 0.6, Sugar 0.3, Protein 38.7
ROSEMARY-ROASTED BUFFALO TENDERLOIN WITH GORGONZOLA BUTTER
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.
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.
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- Thinly slice garlic, then mash into a paste using the side of a chef’s knife. Scatter rosemary leaves over garlic; finely chop and mix into garlic. Slice tenderloin in half crosswise to create 2 smaller roasts. Season generously with salt and pepper; rub with garlic-rosemary paste. If your butcher didn’t already tie the roast for you, this is the time to do it: Place tenderloin onto lengths of precut kitchen twine spaced about 1" apart and tie closed snugly. Place on a rimmed baking sheet and chill uncovered 12 hours.
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- Combine first 5 ingredients in a large shallow dish or heavy-duty zip-top plastic bag; add beef. Cover or seal, and chill at least 8 hours, turning occasionally.
- Remove beef from marinade, discarding marinade. Place in a roasting pan; sprinkle evenly with pepper, and let stand 30 minutes.
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- Place your tenderloin on sheet pan (I like to line mine with aluminum foil for easy cleanup) and pat the whole thing dry using paper towels. Brush the beef on all sides with 2½ tablespoons of the olive oil. No brush? No problem. Just use your hands to rub the oil over the meat. Season the beef with the salt and pepper, making sure the entire tenderloin is given some love. (It may seem like a lot of salt, but trust me, it will make your meat perfectly delectable.)
- Secure the rosemary sprigs to your tenderloin by threading them through the kitchen string tying the beef at 2-inch intervals. Brush the rosemary sprigs with the remaining ½ tablespoon of olive oil.
- Transfer your tenderloin to the oven and cook for 1 hour to 1½ hours until the internal temperature in the center of the meat is 125 degrees for rare or 135 degrees for medium rare. The best way to get an accurate reading is to stick the thermometer horizontally through the end of the beef. (I know a half hour is a large window of cooking time, but it will vary slightly based on the weight of your tenderloin. I strongly recommend checking the internal temperature of your beef after 1 hour to assess the situation.)
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