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.
This Sauce for Beef is bold and creamy and the perfect pairing with the mild, tender tenderloin.
Why You Must Make
- This is bacon-wrapped beef tenderloin is the perfect entree for any celebration.
- Adding the gourmet cheese sauce makes it a restaurant-worthy dish.
- Once you give this recipe a try, you’ll realize it’s pretty simple. And definitely gourmet!
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.
- 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 only seasons the surface instead of being absorbed into the meat.
- 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.
- PRO-Tip: When you pull the beef off the grill or out of the oven, place it on a cutting board and cover it with foil for at least 10 minutes. This will encourage the redistribution of juices in the meat.
Internal Temperatures for Cooking Beef
Here are the internal temperatures to aim for when cooking beef. Note that if you cover the beef with foil and let it rest for 10 minutes before serving, the internal temperature will rise approximately 10º. Keep that in mind as you may want to pull it out of the oven or off the grill a little sooner.
- 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
How to Serve
When making for our small family, I don’t always make a sauce, but pairing beef with blue cheese is a classic combination. Adding a gorgonzola sauce is a nice way to elevate this entree for dinner guests. A creamy Dijon mustard sauce is another delicious option.
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Frequently Asked Questions
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 slice it into steaks, season them, wrap each in bacon, and serve with a smaller batch of gorgonzola sauce.
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 (also known as a marinade). 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.
There are a number of reasons. First, the bacon keeps the tenderloin moist. It also imparts a delicious smoky flavor and gives a lovely contrasting layer when sliced and arranged on a serving platter.
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- 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 the place where the ends meet. Place beef, toothpick side down, on a baking sheet and cover with plastic wrap. Let rest overnight in the refrigerator.
- An hour before roasting, bring remove beef from the refrigerator to take the chill off.
- Preheat the oven to 450º. Place beef in a roasting pan and roast for approximately 20-30 minutes for rare. Use a meat thermometer to verify the temperature for your desired doneness.
- Let rest, covered with foil for 10 minutes before serving.
- Towards the end of roasting time, make the sauce.
- Place butter in a saute pan over medium heat. Add shallots and cook till softened. Increase heat and add white wine to deglaze the 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