Description
Barefoot Contessa’s beef tenderloin elevates dinner with elegant simplicity and rich flavor profiles from classic French cuisine. Herb-crusted and perfectly roasted, this luxurious centerpiece promises a memorable meal that will delight guests and satisfy serious home chefs.
Ingredients
Scale
Protein:
- 1 whole beef tenderloin (4 to 5 pounds), trimmed and tied
Cheeses:
- 3 to 4 ounces (85 to 113 grams) crumbly gorgonzola (not creamy or “dolce”)
- 3 tablespoons freshly grated parmesan cheese
Seasonings and Additional Ingredients:
- 1 tablespoon kosher salt
- 1 tablespoon coarsely ground black pepper
- ¾ teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, at room temperature
- 4 cups (946 milliliters) heavy cream
- 3 tablespoons minced fresh parsley
Instructions
- Warm the culinary workspace by heating the oven to 500 degrees Fahrenheit (260 degrees Celsius), ensuring precise temperature calibration.
- Select the beef tenderloin and position it carefully on a clean baking sheet. Meticulously dab the meat surface with paper towels to eliminate excess moisture. Massage room-temperature butter across the entire cut, creating a smooth protective layer. Generously distribute kosher salt and freshly ground black pepper evenly, ensuring comprehensive coverage.
- Transfer the prepared tenderloin into the fully preheated oven. Roast for precisely 22 minutes to achieve a rare doneness or extend to 25 minutes for a medium-rare texture.
- Upon completion of roasting, immediately extract the beef from the oven. Envelop the meat completely with aluminum foil, allowing it to rest undisturbed at ambient temperature for 20 minutes, enabling internal juices to redistribute.
- Carefully remove any kitchen twine binding the roast. Slice the tenderloin into substantial, uniform portions using a sharp carving knife.
- For the Gorgonzola sauce, pour heavy cream into a medium saucepan. Elevate to medium-high heat, bringing the liquid to a vigorous boil. Maintain constant vigilance, stirring intermittently for 45 to 50 minutes until the cream substantially thickens and reduces.
- Remove the saucepan from heat source. Incorporate crumbled Gorgonzola cheese, grated Parmesan, kosher salt, freshly ground black pepper, and finely chopped parsley. Whisk continuously until the cheeses completely melt and integrate into a smooth, luxurious sauce.
- Serve the sauce immediately alongside the sliced tenderloin. If reheating becomes necessary, utilize low heat while whisking vigorously to restore the sauce’s original silky consistency.
Notes
- Let the butter soften at room temperature to guarantee effortless spreading and maximum flavor penetration.
- Roast the beef at high heat to develop a mouthwatering caramelized crust while keeping the inside tender and juicy.
- Allow the meat to rest after cooking, giving those delicious juices time to settle back into every fiber for an incredible eating experience.
- Create a silky Gorgonzola sauce by gently reducing cream and whisking cheese until achieving a luxurious, lump-free consistency.
- Garnish with fresh parsley to introduce a vibrant, herbal brightness that beautifully balances the rich, decadent flavors.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 950
- Sugar: 1 g
- Sodium: 1200 mg
- Fat: 78 g
- Saturated Fat: 43 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 59 g
- Cholesterol: 200 mg