Easy Beef Tenderloin with Gorgonzola Sauce Recipe
Servings: 6 servings
Calories: 672kcal
Elegant and impressive oven-roasted tenderloin is a classic entrée for Christmas dinner or a special occasion. And when cut into medallions or bites, it makes a great appetizer or topping for canapes for a holiday or New Year's Eve party.
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Ingredients
Beef Tenderloin
- 3 pounds beef tenderloin, center cut, trimmed and tied
- 3 tablespoons unsalted butter, at room temperature
- 2 tablespoons kosher or sea salt
- 1 teaspoon ground black pepper
Gorgonzola Sauce
- 6 ounces gorgonzola cheese
- 8 ounces cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
- 1 bnuch green onions or scallions, green parts only, trimmed and sliced
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon Worcestershire sauce
Instructions
Beef Tenderloin
- 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 °F.
- Place beef on a wire rack on a baking sheet with sides. Rub butter all over the beef and sprinkle liberally with kosher or sea salt and pepper. Insert a meat thermometer into the thickest part of the roast.
- Bake until the meat thermometer registers five degrees below your desired temperature (see temperature chart below). It should take about 35-45 minutes, depending on the thickness of the tenderloin and its internal temperature when it goes into the oven.
- Remove from the oven, cover loosely with foil, and let the meat rest for at least 10-15 minutes.
Gorgonzola Sauce
- Place all ingredients in the bowl of a food processor and process until smooth and creamy. Serve at room temperature.
Notes
Beef tenderloin temperature chart:
Beef tenderloin is one of the most expensive cuts of meat and is best served rare or medium rare.
While the beef rests, the internal temperature of the meat will increase by about five degrees, so it's essential to remove it from the oven when it's about five degrees below your desired temperature.
- Rare - bright purple-red cool center: remove the roast from the oven at 120 °F to serve it at 125 °F.
- Medium Rare - bright red, warm center: remove the roast from the oven at 130 °F to serve it at 135 °F.
- Medium - rich pink center: remove the roast from the oven at 140 °F to serve it at 145 °F.
- To do it yourself, first, use a sharp thin knife to slice or "trim" off any "silver skin" (a thick layer of silvery connective tissue) or any excess fat. I like to use a fish fillet knife.
- Then use cotton kitchen twine or butcher's string to "tie" the beef. The simplest way is to wrap the string around the roast and tie it snuggly about every one and a half or two inches until the entire thing is neatly tied and in a nice even cylinder. If your roast has a thin tail, fold it under and tie it to the tenderloin.
- For the best flavor, be generous in seasoning your tenderloin with salt and pepper. I like to use either kosher or sea salt.
- Be sure to let your meat "rest" lightly covered with foil before you cut it. The beef will continue cooking, and the temperature will increase by about five degrees. This also gives the juices a chance to redistribute, ensuring your roast is juicy and tender.
- This entree is best served rare or medium-rare. However, if you have family members or guests who like their beef medium well or well done, consider cutting off a separate piece and cooking it to the desired temperature.
- Invest in one if you do not have a good instant-read meat thermometer. I like and use a DOT Oven Alarm thermometer with a temperature probe. I like it because I can insert the probe into the meat, place it in the oven or grill, and set the temperature. Then the alarm beeps when that temperature is reached.
- Of course, there are lots of other instant meat thermometer options available. The important thing is to use one and test the thickest part of the roast!
- The gorgonzola sauce can be made and stored in the refrigerator for up to 2 days before serving. It is best served at room temperature.
Nutrition
Calories: 672kcal | Carbohydrates: 0.2g | Protein: 41g | Fat: 55g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 174mg | Sodium: 2437mg | Potassium: 696mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 177IU | Calcium: 20mg | Iron: 5mg
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