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Beef Tenderloin with Gorgonzola Sauce
From Peace Meals Cookbook
Serves 10 to 12
Beef tenderloin is perhaps the dinner party entrée that most says “special.” Here, creamy gorgonzola is a good match for the rich beef tenderloin. When you choose beef tenderloin or filet mignon steaks, look for bright red meat with evenly distributed marbling.
1 beef tenderloin (about 4 to 5 pounds), trimmed
1 tablespoon unsalted butter, softened
coarse salt and freshly ground pepper
3 tablespoons freshly grated Parmesan cheese
¾ teaspoon coarse salt, plus additional
½ teaspoon freshly ground pepper, plus additional
3 tablespoons minced fresh parsley
Gorgonzola sauce:
4 cups heavy whipping cream
2 ounces crumbled Gorgonzola cheese (about ½ cup)
Set the tenderloin out for 1 hour to come to room temperature. Carefully bring the cream to a full boil in a heavy saucepan over medium-high heat. Lower heat and simmer, stirring frequently, for 55 to 60 minutes or until the cream has thickened. Remove the pan from heat and add the cheeses, salt, pepper and parsley, stirring rapidly until the cheeses are melted; set aside. Preheat the oven to 500 degrees. Place the tenderloin in a roasting pan and pat dry with a paper towel. Coat the top and sides of the tenderloin with the butter; season with salt and pepper. Roast for 20 minutes, then turn off the oven and leave the tenderloin in for 30 more minutes (do not open the oven door). Slice the tenderloin and serve with the warm Gorgonzola sauce.
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