This is 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!
Course: Main Dish
Keyword: Christmas dinner entree, dinner party entree
1bunch green onions or scallionsgreen parts only, trimmed and sliced
1/4tspground black 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 liberally with kosher or sea salt and pepper. Insert a meat thermometer into the thickest part of the filet.
Bake until the meat thermometer registers 130 degrees (medium rare) which should take about 35-55 minutes depending on the thickness of the filet.
Remove from the oven and cover loosely with foil for at least 15-20 minutes before slicing. The meat temperature will increase by about 5 degrees while it rests.
Place all ingredients in the bowl of a food processor and process until smooth and creamy. Serve at room temperature.
Beef Roast (Tenderloin) Temperatures:
Here is a guide to when you should remove your beef tenderloin from the oven depending on the desired degree of doneness. While the beef rests the internal temperature of the meat will increase by about five more degrees.
Rare - bright purple-red cool center: remove the roast from the oven at 120 degrees to serve it at 125 degrees F.
Medium Rare -bright red, warm center: remove the roast from the oven at 130 degrees to serve it at 135 degrees F.
Medium - rich pink center: remove the roast from the oven at 140 degrees to serve it at 145 degrees F.
Medium Well - tan with a slightly pink center: remove the roast from the oven at 150 degrees to serve it at 155 degrees F.
Well Done - tan to brown center: remove the roast from the oven at 155 degrees to serve it at 160 degrees F.
When you purchase the beef tenderloin, be sure to have your butcher remove all of the "silver skin" (a thick layer of silvery connective tissue) or remove it yourself with a sharp knife. Also, ask your butcher to "tie it" for you. This ensures that the beef is the same thickness all the way around and will cook evenly.
For the best flavor, prior to cooking your beef tenderloin be generous in seasoning with the salt and pepper. I like to use either kosher or sea salt.
Be sure to let your beef tenderloin "rest" lightly covered with foil for 15-20 minutes before you cut it. The beef will continue cooking, the temperature will increase by about five degrees, and this gives the juices a chance to redistribute.
Beef tenderloin is best served rare or medium-rare. If you have family members or guests who like their meat well-done, consider cutting the whole tenderloin into pieces and cooking each piece to the desired temperatures.
Beef tenderloin is expensive. If you do not have a good instant-read meat thermometer, invest in one. I like and use a DOT Oven Alarm thermometer with a temperature probe. I like it because I can insert the probe in the meat, place the meat in the oven or on the grill, set the temperature, and the DOT beeps when that temperature is reached.
Of course, there are lots of other 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 ahead and stored covered in the refrigerator for up to 2 days before serving.