Beef Tenderloin with Gorgonzola Sauce
Beef Tenderloin with Gorgonzola sauce is worthy of any celebration. Beef is a given for our Christmas dinner, and this beef roast recipe is a winner for any holiday dinner or special celebration.
Beef Tenderloin with Gorgonzola Sauce
The guys in this family are definitely carnivores. No matter what size slab of beef is placed on their plates, it will be devoured. And having beef on Christmas and birthdays is a must. But the recipe doesn’t need to be complicated to be delicious.
In this roast beef recipe, the beef tenderloin is simply seasoned, wrapped in bacon, and roasted at high heat. In the summer, definitely use your grill for smoky nuances that only come from charcoal and high heat. For an even more amazing entree, I will take a few extra minutes to cook a red wine sauce or a rich Gorgonzola sauce for the wow factor. It is the holiday season after all.
My family definitely swoons when I serve this extraordinary beef entree. Even the picky hubby foregoes his standard dousing of ketchup and smothers his beef with this creamy, ambrosial Gorgonzola sauce.
The Versatility of Beef
We splurge on a prime rib roast or beef tenderloin each Christmas, but so many amazing cuts of beef can be utilized for a holiday entree. Transform chunks of chuck roast and some wine into a Boeuf Bourguignon. Pound a flank steak, top with a spinach stuffing, and roll to create delectable pinwheels when cooked and sliced. Or make this exquisite Beef Tenderloin with Gorgonzola Sauce.
Can This Be Used for a Filet Mignon Recipe?
Filet Mignon comes from the small end of the tenderloin. It’s expensive but extremely tender. It’s not large enough to roast, so broiling, grilling, or sauteing are better options. You can still season, wrap in bacon and serve with a smaller batch of gorgonzola sauce.
What Is Dry Brining?
Many of us are more familiar with wet brining, the process of placing your meat, etc. in a strong solution of water, salt, and often sugar. Dry brining, AKA curing, is when salt and sometimes dry herbs, are sprinkled over the meat or seafood, and allowed to air dry in the refrigerator. Both methods help infuse salt into and/or preserve the food along with drawing out some liquid making an exquisite crust.
Tips for Making a Perfect Beef Tenderloin Recipe
Since beef tenderloin is a lean cut, you do not want to overcook it. I also love to wrap it in bacon to help keep the tenderloin from drying out and to impart some smoky flavor as well.
- If you have the opportunity, liberally season the beef with kosher salt the night before. Put it on a rack and without covering, let the beef experience a “dry brine” overnight.
- The dry brining, through the process of osmosis, draws some of the salt into the meat, adding flavor and moisture beyond the exterior crust.
- PRO-Tip: Did you know that salt, like wine, is a flavor enhancer? You don’t want too much, but without any salt, your meat and other dishes will be bland. It’s best to season before cooking as after cooking does not
- Then, when you’re ready to roast or grill, make sure you give your beef 30-60 minutes on the kitchen counter to get the chill off. This will allow the beef to cook more evenly.
- Definitely use a meat thermometer to monitor the internal temperature. You’ll want to cook the beef to about 5-10 degrees under your goal temperature as when you allow the beef to rest after cooking, the internal temperature will rise.
- When you pull the beef off the grill or out of the oven, place it on a cutting board and cover with foil for at least 10 minutes.
According to the experts at Certified Angus Beef, these are the temperatures for each degree of doneness:
- Rare – Cool red center – 125º
- Medium Rare – Warm red center – 135º
- Medium – Warm pink center – 145º
- Medium Well – Slightly pink center – 150º
- Well Done – Little or no pink – 160º
A Few More Holiday Entrees
- Mini Beef Wellingtons by Bobbi’s Kozy Kitchen
- Classic Prime Rib
- Grilled Korean Beef Steaks
- Gorgonzola Stuffed Beef Tenderloin
- More Entree Recipes
- 3 pounds beef tenderloin, center cut
- Freshly ground black pepper
- 1 pound bacon
- 1 tablespoon butter
- 1 tablespoon minced shallots
- 1/4 dry white wine
- 1 cup heavy cream
- 4 ounces dolce Gorgonzola
- 1-2 tablespoons green peppercorns in brine (may add brine to sauce)
- The night before serving, season beef tenderloin well with kosher salt and freshly ground black pepper. Line up strips of bacon the length of the beef. Place beef over bacon and wrap bacon over tenderloin. Use toothpicks to hold bacon in place where the ends meet. Place beef, toothpick side down, on a baking sheet and cover with plastic wrap. Let rest overnight in refrigerator.
- An hour before roasting, bring remove beef from the refrigerator to take the chill off.
- Preheat oven to 450º. Place beef in roasting pan and roast for approximately 20-30 minutes for rare. Use meat thermometer to verify temperature for your desired doneness. Let rest, covered with foil for 10 minutes before serving.
- Towards the end of roasting time, make sauce.
- Place butter in a saute pan over medium heat. Add shallots and cook till softened. Increase heat and add white wine to deglaze pan. Reduce wine by half. Add cream and bring to simmer, allowing to reduce and thicken slightly. Break apart Gorgonzola and add to sauce. Cook till melted, Add peppercorns (and brine if desired). Serve hot over beef.
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Amount Per Serving: Calories: 990Total Fat: 78gSaturated Fat: 34gTrans Fat: 1gUnsaturated Fat: 36gCholesterol: 249mgSodium: 1234mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 64g