Easy Beef Tenderloin with Gorgonzola Sauce (Ina Garten)
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Additional Time
20 mins
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Total Time
35 mins
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Servings
10 -10 servings
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Calories
215 kcal
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Course
Main Course
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Cuisine
American
Easy Beef Tenderloin with Gorgonzola Sauce (Ina Garten)
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4-ingredient beef tenderloin by Ina Garten makes an incredibly tender filet of beef topped with a creamy gorgonzola sauce. Juicy inside, crispy outside and ready in about 30 minutes!
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Ingredients
Prep Tenderloin
- 1 4 pound beef tenderloin whole filet of beef, trimmed and tied (ask the butcher to do)
- 2 tablespoons unsalted butter room temperature, salted butter may be used, but you may have more smoke
- 1 tablespoon kosher salt or sprinkle with flaky sea salt, i.e. fleur de sel
- 1 tablespoon black pepper coarsely ground
Gorgonzola Sauce
- 2 cups heavy cream
- 3 ounces gorgonzola crumbly, not creamy or “dolce”
- 1.5 tablespoons Parmesan Cheese freshly grated
- Kosher salt & pepper to taste about ¼ teaspoon each
- 1.5 tablespoons flat-leaf parsley minced
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Instructions
- Remove tenderloin from the fridge about one hour before roasting, to bring to room temperature.
- Preheat your oven to 500° F (260° C). This is an important step, give your oven 30 minutes to get up to the correct temperature, this will ensure a nice crust on the filet of beef while cooking the inside too.
- Begin the gorgonzola sauce while the tenderloin about 30 minutes from putting tenderloin in the oven. Heat the heavy cream in a medium saucepan over medium-high heat until it reaches a full boil. Allow it to boil (not just simmer) for 45 to 50 minutes until it thickens, resembling the consistency of a white sauce. Stirring occasionally. This recipe makes about 1 ½ cups and easily doubles.
- Line a rimmed baking sheet with aluminum foil for easy clean-up.Now, take the filet of beef and lay it out on the baking sheet. Patting it dry with paper towels. It's time to get your hands dirty (literally) - spread the butter all over that beef, ensuring it's evenly coated. Sprinkle the salt and pepper to season it up just right.
- Place beef into the preheated oven. If you like it rare, set a timer for exactly 22 minutes. For those who prefer it medium-rare, let it roast for 25 minutes. We prefer a medium doneness, roast beef for 28-30 minutes, internal temperature (140-145° F).
- While the beef is roasting, finish the gorgonzola sauce.Remember to stir occasionally. Remove the saucepan from the heat, adding the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk briskly until the cheeses have completely melted, and then it's ready to serve. If you need to reheat the sauce, gently warm it over low heat until it's melted, then vigorously whisk until the sauce is well combined. Serve immediately with the filet of beef.
- Once your beef has reached its ideal level of doneness, carefully remove it from the oven. Wrap it up tight with aluminum foil to keep those juices locked in. Allow it to rest on a cutting board at room temperature for 20 minutes. After the rest, it's time to snip those strings and slice your filet into thick, about 1 inch delicious portions of filet mignon and serve with gorgonzola cream sauce or horseradish sauce.
Equipments used:
Notes
- Identify the 'silver skin' on your beef tenderloin. This is a shiny, fibrous, and chewy connective tissue that can hinder flavor penetration into the meat.Carefully slide the tip of a sharp knife just beneath the silver skin.Keep the knife tip close to the meat's surface to minimize meat loss during trimming.With your other hand, gently pull the connective tissue tight against the blade.Gradually slide the knife away from the meat at a slight angle until it exits the silver skin.
- knife
- knife
- Additionally, don't forget to trim any excess fat from the tenderloin. Unlike many other cuts of beef, beef tenderloin doesn't require extra fat, so it's best to remove it.
- Gorgonzola Sauce (Makes 1 ½ Cups) and easily doubles, typically, serving size is 2 tablespoons, if more is desired, double the recipe.
- If desired, tenderloin of beef may be placed on a shallow roasting rack on a rimmed baking sheet, sprinkle the bottom of your baking sheet with kosher salt, to help minimize smoke caused from drippings.
- rimmed baking sheet
- kosher salt
- Refrigerate - Store leftover cooled beef tenderloin in an airtight container in the fridge for about three days. Filet of beef may also be frozen for up to 2 months if wrapped tightly in plastic wrap, then placed in an airtight container or baggie.
- 3 best ways to reheat beef tenderloin
- Please keep in mind that these timings are approximate and may vary based on your oven and the thickness of your tenderloin. Always ensure your desired doneness by using an oven-safe meat thermometer. I love this Meater wireless thermometer.
- Heat a cast iron over high heat on the stovetop and lightly oil the pan with a high-heat oil (such as Avocado oil) when it’s nice and hot, preventing the meat from sticking.
- Avocado oil
- Cook for 2 to 4 minutes per side, and check doneness with a meat thermometer—About 130-135º for medium rare, or 138-140°F for medium. When your thermometer reaches your desired temperature, remove the steak from the pan and let rest for about 10 minutes before slicing. Important to let it rest before slicing.
- Oven Method | Reheat the tenderloin in the oven at 350° F (175° C), wrap each slice loosely in aluminum foil, and place it directly onto the middle oven rack, heating for 10-15 minutes until warmed. Please don't microwave!
- Skillet Method | Or my preference is to reheat the slices in a cast-iron skillet over medium-high heat. Add a little good olive oil to the skillet and reheat desired number of slices for 2-4 minutes per side, depending on doneness. Remove from pan allow to rest for 5 minutes before slicing. Place a pat of European butter or herbed compound butter on top of the steaks to serve.
- Air Fryer | Preheat the air fryer to 350° F (175° C) and place leftover tenderloin slices or steak slices in the air fryer for 3-5 minutes, depending on thickness.
- Approximately 22-23 minutes for rare (120-125°F).
- Around 24-26 minutes for medium-rare (130-135°F).
- A target of 28-30 minutes for medium doneness (138-140°F).
- About 30-32 minutes for medium-well doneness (140-145°F).
- Be cautious about cooking for 33-35 minutes for well done (150°F) – not recommended; it may overcook your meat. See below if you slice your beef and it’s not done enough for you or your guests.
Nutrition Information
Show Details
Serving
1serving
Calories
215kcal
(11%)
Carbohydrates
2g
(1%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
67mg
(22%)
Sodium
821mg
(34%)
Potassium
72mg
(2%)
Fiber
0.02g
(0%)
Sugar
1g
(2%)
Vitamin A
891IU
(18%)
Vitamin C
1mg
(1%)
Calcium
87mg
(9%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 10-10 servings
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 215kcal | 11% |
| Carbohydrates | 2g | 1% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 67mg | 22% |
| Sodium | 821mg | 34% |
| Potassium | 72mg | 2% |
| Fiber | 0.02g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 891IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 87mg | 9% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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