Beef Tenderloin With Creamy Gorgonzola Sauce
photo by Everything Tasty Ki
- Ready In:
- tenderloin (any size will do, figure 1/2 lb. per person)
- kosher salt & freshly ground black pepper
- olive oil
Creamy Gorgonzola Sauce
- 1 1⁄2 cups heavy cream
- 3 ounces gorgonzola, crumbles
- 3 tablespoons parmesan cheese, grated
- 1⁄2 teaspoon kosher salt
- ground pepper
- 2 tablespoons fresh minced parsley
- Preheat the oven to 450 degrees.
- Rub the beef with a light coating of olive oil and a generous amount of salt and pepper around all sides. Do not be afraid to use salt on the outside. You need this to season the meat or it will be bland.
- Use a large sheet pan with short sides, like a cookie sheet. Place a flat rack in the sheet pan to keep the meat off the pan.
- Insert an oven proof thermometer in one end so that the tip is in the middle of the roast. Do not insert the rod from the top, as it is too hard to get it in the middle. Use a thermometer that sits on the counter with a cord. (you can find this in my favorite cooking tools link, I can't live without this)
- 4. Cook the roast for 15 minutes at 450 degrees and than lower the oven to 325 degrees. Do not open the oven at all during this time. Set the thermometer to 120 for medium rare or 125 for medium.
- Take the roast out of the oven when the thermometer reaches the desired temperature and cover with foil. Do not remove the thermometer. Let the roast sit for 15-20 minutes before slicing. You will see the thermometer will rise another 8-10 degrees. Medium Rare will rise close to 130 and more medium with register at 135 on thermometer. It's very important to let the roast rest out of the oven, it will continue to cook and allow the juices to spread back out into the meat. This is how you get the perfect cooking throughout your meat from top to bottom and from end to end.
- Gorgonzola Sauce: Bring the cream to a full boil in a medium to large sauce pan, boil rapidly until sauce thickens and stir occasionally. Take off the heat and add the rest of the ingredients until the cheeses are melted. This sauce can easily be made ahead of time and reheated.
This cream sauce is really good. I was surprised how long it took for the cream to think at a simmer. We added a bit more cheese cause cheese rocks with the cream. So good. Meat was perfect, we cooked at 400 till 125 degrees, no cover. Covered with foil for 15 minutes after it came out, and before slicing.
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