INA GARTEN'S BEEF TENDERLOIN WITH GORGONZOLA
This beef tenderloin is to die for! And yes, it’s rich (served with the gorgonzola sauce), but it’s once a year, and IT’S WORTH IT!
1 whole filet of beef (4 to 5 pounds), trimmed and tied
2 tablespoons unsalted butter, room temperature
1 tablespoon salt
1 tablespoon coarsely ground pepper
Heat oven to 500 degrees F. Place beef on a baking sheet; pat the outside dry with a paper towel. Spread butter on with your hands.
Sprinkle evenly with salt and pepper. Roast for exactly 22 minutes for rare and 25 minutes for medium rare.
Remove from oven; cover tightly with foil and allow to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly. Serve with Gorgonzola Sauce.
4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola
3 TBSP freshly grated Parmesan
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper
3 TBSP minced fresh parsley
Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm.
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