Beef Tenderloin with Gorgonzola Sauce is the perfect entree for your Christmas Dinner. It’s elegant, easy to make and everyone will love it!
Don’t stress out about what to make for your Christmas dinner because I have you covered. The holidays are all about spending time with your family and friends, and the last thing you should be worrying about is what to serve. Today I’m sharing 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!
This easy meltingly tender Beef Tenderloin recipe only takes a few minutes to prep, and then you pop it in the oven for just under an hour and let the oven do its magic. The no cook Gorgonzola Sauce is just as easy, all you do is throw everything in your food processor and let it do its magic. Then, all you have to do is sit back and bask in the compliments!
I first had this delicious Gorgonzola Sauce at my friend Kerri’s house for a supper club dinner. She served it with grilled beef tenderloin, and it was fabulous! I had been looking for an easy no-cook sauce forever for beef that didn’t involve making a bearnaise type sauce. And this yummy sauce is exactly what I was looking for and a wonderful accompaniment to the tenderloin or really any beef dish for that matter! I can promise you will be glad you found it too!
The ingredients for this dish are simple, you will need a beef tenderloin which has been trimmed and tied by your butcher, butter, kosher salt, and pepper. For the Gorgonzola sauce, you need gorgonzola cheese, cream cheese, mayonnaise, sour cream, a bunch of green onions or scallions, Worchester sauce, and kosher salt and pepper.
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 with salt and pepper. Insert a meat thermometer into the thickest part of the filet.
Bake until the meat thermometer registers 135 degrees (medium rare) which should take about 35-55 minutes depending on the size of the filet.
Remove from the oven and cover loosely with foil for at least 15 minutes before slicing.
Place all ingredients in the bowl of a food processor and process until smooth and creamy. Serve at room temperature.