Description
Ina Garten’s beef tenderloin with gorgonzola sauce promises an elegant dinner experience that elevates classic proteins. Creamy blue cheese complementing perfectly seared meat creates a luxurious meal for special gatherings where gourmet flavors shine.
Ingredients
Scale
Main Protein:
- 3 pounds (1.36 kilograms) beef tenderloin, center cut, trimmed and tied
Cheese and Dairy:
- 6 ounces (170 grams) gorgonzola cheese
- 8 ounces (227 grams) cream cheese, softened
- 3 tablespoons unsalted butter, at room temperature
- ½ cup (120 milliliters) mayonnaise
- ½ cup (120 milliliters) sour cream
Seasonings and Herbs:
- 2 tablespoons kosher or sea salt
- 1 teaspoon ground black pepper
- 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
Instructions
- Remove the beef tenderloin from refrigeration and let it equilibrate to ambient temperature for approximately 60 minutes, promoting uniform heat distribution during cooking.
- Configure the oven to 425 °F (220 °C), ensuring precise heating environment for roasting.
- Pat the beef completely dry using clean paper towels to eliminate excess moisture, which prevents proper caramelization.
- Generously massage softened unsalted butter across entire beef surface, creating a rich protective layer.
- Liberally sprinkle kosher salt and freshly cracked black pepper, ensuring comprehensive seasoning coverage on all surfaces.
- Position beef on a sturdy roasting rack within a heavy-bottomed metal roasting pan to facilitate optimal heat circulation.
- Insert meat thermometer into thickest section of tenderloin, avoiding contact with bone or fat regions.
- Roast in preheated oven until internal temperature reaches approximately 5 degrees Fahrenheit (3 degrees Celsius) below desired doneness: rare 120-125 °F (49-52 °C), medium-rare 130-135 °F (54-57 °C), medium 140-145 °F (60-63 °C).
- Carefully extract beef from oven and loosely tent with aluminum foil, allowing meat to rest 10-15 minutes for juice redistribution.
- Using a sharp carving knife, slice tenderloin against meat grain into uniform 1/2-inch (1.3 centimeters) thick portions.
- Transfer slices onto prewarmed serving platter and accompany with preferred complementary sauces or garnishes.
Notes
- Prep Beef Ahead: Pull the beef from the refrigerator an hour before cooking to ensure uniform heat distribution and tenderness.
- Generously Season: Create a flavor explosion by massaging butter, salt, and pepper into every inch of the beef’s surface.
- Precision Matters: Track the internal temperature with a meat thermometer, pulling the beef 5 degrees before your desired doneness to account for residual cooking.
- Resting Magic: Tent the beef with foil after baking, allowing precious juices to redistribute and transform an ordinary cut into a mouthwatering masterpiece.
- Sauce Perfection: Whisk sauce ingredients until silky smooth, then serve at room temperature to maximize flavor complexity and texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 745
- Sugar: 2 g
- Sodium: 1150 mg
- Fat: 58 g
- Saturated Fat: 28 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 54 g
- Cholesterol: 170 mg