Easy Beef Tenderloin with Gorgonzola Sauce (Ina Garten)
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 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)
Description
Easy Beef Tenderloin with Gorgonzola Sauce calls for bringing the beef to room temperature before roasting at a high oven temperature of 500°F to achieve a browned crust while keeping the interior tender. Butter is spread evenly over the beef before roasting. The accompanying Gorgonzola sauce is made by boiling heavy cream until thickened, then melting in crumbly Gorgonzola and Parmesan cheeses along with seasoning and parsley. The sauce is creamy and sharp, balancing the beef's richness.
The tenderloin can be sliced and served with the sauce spooned over. This dish suits a main course role for dinner or special occasions where a rich sauce enhances the mild beef. Resting the meat after roasting ensures juiciness and even distribution of juices.
Trimming the silver skin and excess fat from the beef before cooking improves texture and flavor penetration. Leftover tenderloin can be refrigerated or frozen, with several reheating methods available such as skillet, oven, or air fryer, taking care to avoid overcooking. The sauce recipe yields about 1½ cups and can be doubled as needed.
Ingredients
Prep Tenderloin
- 1 pound beef tenderloin whole filet of beef, trimmed and tied (ask the butcher to do)
- 2 tablespoons butter room temperature, salted butter may be used, but you may have more smoke, unsalted
- 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 about ¼ teaspoon each, to taste
- black pepper about ¼ teaspoon each, to taste
- 1.5 tablespoons flat-leaf parsley minced
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.
Notes
- Remove silver skin and excess fat from the tenderloin for better texture and flavor infusion.
- Bring beef to room temperature before roasting to ensure even cooking and crust formation.
- The Gorgonzola sauce requires simmering heavy cream for 45-50 minutes until thickened, then melting in cheeses and seasoning.
- Leftover tenderloin can be refrigerated for up to 3 days or frozen for 2 months; reheat gently using skillet, oven, or air fryer to maintain quality.
- Use an oven-safe meat thermometer to check doneness, aiming for 130-135°F for medium-rare.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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