Perfectly Roasted Beef Tenderloin with Creamy Gorgonzola Sauce
Elevate your dining experience with this sumptuous dish of roasted beef tenderloin, paired with a rich and creamy Gorgonzola sauce that’s sure to impress even the most discerning palate. This recipe simplifies an otherwise gourmet meal into an easy-to-follow method, ensuring that your tenderloin emerges juicy, flavorful, and cooked to absolute perfection. The secret lies in the precise oven method and the resting time, allowing the meat to retain its juices while infusing deep flavors. Perfect for special occasions, family gatherings, or elegant dinner parties, this dish promises to leave your guests raving about your culinary skills. With minimal waste and maximum delight, indulge in an authentic fine dining experience right at home!
N/A
Servings
300
Calories
10
Ingredients
Ingredients
Beef Tenderloin
9 lbs (Trimmed and tied)
Kosher Salt
to taste (For seasoning)
Freshly Ground Black Pepper
to taste (For seasoning)
Olive Oil
as needed (For rubbing the meat)
Heavy Cream
1.5 cups (For the sauce)
Gorgonzola Cheese
3 ounces (Crumbled)
Parmesan Cheese
3 tablespoons (Grated)
Kosher Salt
1/2 teaspoon (For the sauce)
Ground Pepper
to taste (For the sauce)
Fresh Parsley
2 tablespoons (Minced, for garnish)
Instructions
1
Preheat your oven to 450°F (232°C).
2
Pat the beef tenderloin dry with paper towels. Rub a light coating of olive oil over the meat, then generously season all sides with kosher salt and freshly ground black pepper. Don’t skimp on the seasoning, as this is crucial for flavor.
3
Use a large, rimmed baking sheet, preferably one with low sides. Place a wire rack on top of the sheet. The rack allows air circulation around the meat, promoting even cooking.
4
Insert an oven-proof meat thermometer into one end of the tenderloin, positioning it in the thickest part of the meat. Make sure the tip of the thermometer is in the center, and avoid inserting it from the top to ensure accurate readings.
5
Roast the meat in the preheated oven at 450°F for 15 minutes. After this time, reduce the oven temperature to 325°F (163°C) and do not open the oven door during this period. Set your thermometer alarm for 120°F (49°C) for medium-rare or 125°F (52°C) for medium.
6
Once the thermometer indicates your desired temperature, remove the roast from the oven and cover it loosely with aluminum foil. Do not remove the thermometer. Allow the meat to rest for 15-20 minutes. During this time, the internal temperature will rise an additional 8-10 degrees, ensuring perfect doneness throughout.
7
While the roast is resting, prepare the Gorgonzola sauce. In a medium to large saucepan over medium heat, bring the heavy cream to a rapid boil. Stir occasionally and boil until the sauce thickens, about 4-5 minutes.
8
Once thickened, remove the saucepan from the heat and stir in the crumbled Gorgonzola, grated Parmesan cheese, kosher salt, and a dash of ground pepper until the cheeses are melted and blended smoothly. This sauce can be prepared ahead of time and gently reheated before serving.
9
Slice the rested beef tenderloin into desired thickness, serve with a generous drizzle of creamy Gorgonzola sauce, and garnish with fresh minced parsley for an elegant touch. Enjoy!
Nutrition Information
22
Fat
2
Carbs
23
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary dish described in this recipe?
The primary dish is Perfectly Roasted Beef Tenderloin served with a Creamy Gorgonzola Sauce.
At what temperature should the oven be preheated?
The oven should be preheated to 450°F (232°C).
How should I prepare the beef tenderloin before roasting?
Pat the beef dry with paper towels, rub it with a light coating of olive oil, and season generously with kosher salt and freshly ground black pepper.
What equipment is recommended for roasting the beef?
It is recommended to use a large, rimmed baking sheet with low sides and a wire rack placed on top.
Why is a wire rack used during roasting?
The wire rack allows for air circulation around the meat, which promotes even cooking.
Where should the meat thermometer be placed?
Insert it into one end of the tenderloin, positioning the tip in the center of the thickest part, avoiding insertion from the top for accuracy.
What are the two roasting temperatures used in this recipe?
The beef is roasted at 450°F for the first 15 minutes, then the temperature is reduced to 325°F (163°C) for the remainder of the cooking time.
What target temperature should I set for medium-rare beef?
Set your thermometer alarm for 120°F (49°C) for medium-rare.
What target temperature should I set for medium beef?
Set your thermometer alarm for 125°F (52°C) for medium doneness.
Should I open the oven door when reducing the temperature?
No, you should not open the oven door during the temperature reduction period.
How long should the beef tenderloin rest after it is removed from the oven?
The meat should rest loosely covered with aluminum foil for 15-20 minutes.
Does the internal temperature change during the resting period?
Yes, the internal temperature will typically rise an additional 8-10 degrees while resting.
What are the ingredients for the Gorgonzola sauce?
The sauce consists of heavy cream, crumbled Gorgonzola cheese, grated Parmesan cheese, kosher salt, and ground pepper.
How do you thicken the Gorgonzola sauce?
Bring the heavy cream to a rapid boil in a saucepan and stir occasionally for 4-5 minutes until it thickens.
When should the cheeses be added to the sauce?
Add the cheeses after removing the thickened cream from the heat, then stir until melted and smooth.
Can the Gorgonzola sauce be made ahead of time?
Yes, the sauce can be prepared ahead of time and gently reheated before serving.
How is the finished dish garnished?
The dish is garnished with fresh minced parsley.
What size of beef tenderloin does this recipe call for?
The recipe specifies a 9 lb beef tenderloin that is trimmed and tied.
How many calories are in one serving of this dish?
Each serving contains approximately 300 calories.
What is the fat content per serving?
There are 22 grams of fat per serving.
How many carbohydrates are in this recipe?
There are 2 grams of carbohydrates per serving.
How much protein is provided in one serving?
Each serving provides 23 grams of protein.
How much Gorgonzola cheese is needed for the sauce?
The recipe requires 3 ounces of crumbled Gorgonzola cheese.
How much heavy cream is used in the sauce?
The recipe uses 1.5 cups of heavy cream.
What type of salt is recommended for both the meat and the sauce?
Kosher salt is recommended for both seasoning the meat and flavoring the sauce.
Is this recipe suitable for formal events?
Yes, it is described as an authentic fine dining experience perfect for special occasions and elegant dinner parties.
How many ingredients are in this recipe?
There are 10 ingredients in total.
What preparation is needed for the parsley?
The 2 tablespoons of fresh parsley should be minced.
Should I remove the thermometer before the meat rests?
No, the instructions state not to remove the thermometer while the meat rests.
How thick should the beef tenderloin be sliced?
The meat can be sliced into your desired thickness before serving.