Ina Garten Beef Tenderloin with Gorgonzola Sauce is made with beef tenderloin, butter, salt, pepper, gorgonzola cheese, cream cheese, mayonnaise, sour cream, and green onions. This elegant recipe creates a delicious dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
? Why You’ll Love This Beef Tenderloin With Gorgonzola Sauce Recipe:
- Perfect for Special Occasions: This dish is elegant and impressive, making it perfect for holidays, celebrations, or dinner parties.
- Rich and Flavorful: The combination of tender beef and creamy Gorgonzola sauce creates a rich, mouthwatering flavor that everyone will enjoy.
- Easy to Prepare: Despite its gourmet appearance, the recipe is straightforward and easy to follow, even for beginner cooks.
- Make-Ahead Sauce: The Gorgonzola sauce can be made ahead of time, allowing you to focus on the beef when it’s time to cook.
- Versatile Pairing: This dish pairs well with a variety of sides, from roasted vegetables to mashed potatoes, making it easy to complete your meal.
Ina Garten Beef Tenderloin With Gorgonzola Sauce Ingredients
For The Beef Tenderloin:
- 3 Pounds Beef Tenderloin, Center Cut, Trimmed And Tied
- 3 Tablespoons Unsalted Butter, At Room Temperature
- 2 Tablespoons Kosher Or Sea Salt
- 1 Teaspoon Ground Black Pepper
For The Gorgonzola Sauce:
- 6 Ounces Gorgonzola Cheese
- 8 Ounces Cream Cheese, Softened
- ½ Cup Mayonnaise
- ½ Cup Sour Cream
- 1 Bunch Green Onions Or Scallions, Green Parts Only, Trimmed And Sliced
- 1 Teaspoon Kosher Salt
- ¼ Teaspoon Ground Black Pepper
- ¼ Teaspoon Worcestershire Sauce
How To Make Ina Garten Beef Tenderloin With Gorgonzola Sauce
- Resting Beef: Allow beef to sit at room temperature for about an hour before cooking to ensure even cooking.
- Preheating Oven: Preheat your oven to 425 °F (220 °C) to get it ready for baking.
- Seasoning Beef: Coat the beef with butter and generously season with kosher or sea salt and freshly ground pepper to enhance flavor.
- Baking Beef: Bake the beef until a meat thermometer inserted into the thickest part registers about 5 degrees below your desired doneness (refer to a temperature chart for specifics). For reference, rare is 120-125 °F, medium-rare is 130-135 °F, medium is 140-145 °F.
- Resting After Baking: After baking, cover the beef loosely with foil and let it rest for 10-15 minutes to allow juices to redistribute before slicing and serving.
- Slicing Beef: Slice the beef tenderloin into the desired thickness and serve.
How To Make Gorgonzola Sauce:
Blend all ingredients in a food processor until smooth and creamy, then serve at room temperature.
Recipe Tips
- Room Temperature Beef: Let the beef sit out for an hour before cooking so it cooks evenly.
- Season Well: Coat the beef with lots of butter, salt, and pepper to make it taste better.
- Use a Meat Thermometer: Check the beef’s temperature with a meat thermometer. Stop cooking it 5 degrees before your target temperature because it keeps cooking while resting.
- Rest the Beef: After baking, cover the beef with foil and let it rest for 10-15 minutes. This makes the beef juicier.
- Blend Sauce Smoothly: Mix the sauce ingredients until smooth and creamy. Serve it at room temperature for the best taste.
What To Serve With This Beef Tenderloin?
Beef Tenderloin with Gorgonzola Sauce goes well with roasted vegetables, mashed potatoes, green beans, or a fresh salad. It can also be served with garlic bread, steamed asparagus, wild rice, or creamy risotto for a tasty meal.
How To Store Leftovers?
- Refrigerate: Store the beef and sauce in airtight containers in the refrigerator for up to 3 days.
- Freeze: Freeze the beef in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
How To Reheat Leftovers?
- In The Oven: Preheat the oven to 300°F (150°C). Wrap the beef in foil and heat for about 15-20 minutes until warmed through.
- In The Microwave: Place the beef on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1-2 minutes, checking frequently.
- On The Stove: Heat the sauce in a saucepan over low heat, stirring occasionally, until warmed through.
FAQ’S:
How Do I Tie The Beef Tenderloin?
Use kitchen twine to tie the beef every inch to help it cook evenly.
Can I Use A Different Cheese Instead Of Gorgonzola?
Yes, you can use blue cheese or Roquefort instead.
How Can I Tell When The Beef Tenderloin Is Done?
Use a meat thermometer. For rare, 120-125°F; medium-rare, 130-135°F; medium, 140-145°F. Take it out 5 degrees before your target.
Can I Make The Gorgonzola Sauce Ahead Of Time?
Yes, make it up to 2 days ahead. Keep it in the fridge and bring to room temperature before serving.
Ina Garten Beef Tenderloin With Gorgonzola Sauce Nutrition Facts
- Calories: 672kcal
- Carbohydrates: 0.2g
- Protein: 41g
- Fat: 55g
- Saturated Fat: 24g
- Cholesterol: 174mg
- Sodium: 2437mg
- Fiber: 0.1g
- Sugar: 0.01g
More Ina Garten Recipes:
- Ina Garten Beef Rib Roast
- Ina Garten Beef Stroganoff
- Ina Garten Beef Chili Recipe
- Ina Garten Corned Beef and Cabbage
Ina Garten Beef Tenderloin With Gorgonzola Sauce
Description
Ina Garten Beef Tenderloin with Gorgonzola Sauce is made with beef tenderloin, butter, salt, pepper, gorgonzola cheese, cream cheese, mayonnaise, sour cream, and green onions. This elegant recipe creates a delicious dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Ingredients
For The Beef Tenderloin:
For The Gorgonzola Sauce:
Instructions
- Resting Beef: Allow beef to sit at room temperature for about an hour before cooking to ensure even cooking.
- Preheating Oven: Preheat your oven to 425 °F (220 °C) to get it ready for baking.
- Seasoning Beef: Coat the beef with butter and generously season with kosher or sea salt and freshly ground pepper to enhance flavor.
- Baking Beef: Bake the beef until a meat thermometer inserted into the thickest part registers about 5 degrees below your desired doneness (refer to a temperature chart for specifics). For reference, rare is 120-125 °F, medium-rare is 130-135 °F, medium is 140-145 °F.
- Resting After Baking: After baking, cover the beef loosely with foil and let it rest for 10-15 minutes to allow juices to redistribute before slicing and serving.
- Slicing Beef: Slice the beef tenderloin into the desired thickness and serve.
- Blend all ingredients in a food processor until smooth and creamy, then serve at room temperature.
How To Make Gorgonzola Sauce:
Notes
- Room Temperature Beef: Let the beef sit out for an hour before cooking so it cooks evenly.
- Season Well: Coat the beef with lots of butter, salt, and pepper to make it taste better.
- Use a Meat Thermometer: Check the beef’s temperature with a meat thermometer. Stop cooking it 5 degrees before your target temperature because it keeps cooking while resting.
- Rest the Beef: After baking, cover the beef with foil and let it rest for 10-15 minutes. This makes the beef juicier.
- Blend Sauce Smoothly: Mix the sauce ingredients until smooth and creamy. Serve it at room temperature for the best taste.
Ina Garten Beef Tenderloin With Gorgonzola Sauce, Barefoot Contessa Beef Tenderloin With Gorgonzola Sauce