I love how effortlessly elegant this beef tenderloin looks on the table. The meat is melt-in-your-mouth tender, and the gorgonzola sauce adds a bold, creamy contrast that elevates the entire dish. It’s also incredibly versatile — perfect for a formal main course or as a sophisticated appetizer. I especially appreciate how the sauce can be made ahead of time, making my dinner prep even easier.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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
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
Directions
To prepare the beef tenderloin: I start by letting the beef sit out for about an hour to come to room temperature. This helps it cook more evenly. I preheat the oven to 425°F and place the beef on a wire rack over a baking sheet. I rub the butter all over the roast, then season generously with salt and pepper. Next, I insert a meat thermometer into the thickest part of the tenderloin. I roast it for 35 to 45 minutes, depending on how thick it is and the temperature I’m aiming for. Once the thermometer reads about five degrees below my desired doneness, I take it out, loosely cover it with foil, and let it rest for at least 10 to 15 minutes so the juices can redistribute.
To make the gorgonzola sauce: I combine all the ingredients in a food processor and blend until smooth and creamy. I like to serve it at room temperature for the best texture and flavor.
For a bolder sauce, I sometimes add a pinch of garlic powder or a splash of lemon juice to brighten things up.
If gorgonzola isn’t available, I use blue cheese instead — it gives a similar tangy bite.
When I want a herby note, I add chopped chives or fresh parsley to the sauce.
For a wine pairing, I serve this with a bold red like Cabernet Sauvignon or a peppery Syrah.
storage/reheating
Leftover beef tenderloin keeps well in an airtight container in the refrigerator for up to 3 days. I reheat slices gently in a low oven (around 275°F) or a skillet over low heat to avoid overcooking. The gorgonzola sauce can be made up to 2 days in advance and stored in the refrigerator. I let it come to room temperature before serving, and if needed, I give it a quick stir or blend.
FAQs
How do I know when the beef tenderloin is done?
I rely on a meat thermometer to be accurate. I remove the roast about 5 degrees before my target temperature because it continues to cook as it rests. For medium rare, I remove it at 130°F to serve at 135°F.
Can I make the gorgonzola sauce ahead of time?
Yes, I usually prepare it up to two days in advance and keep it in the fridge. It tastes best at room temperature, so I let it sit out for a bit before serving.
What if someone prefers their beef well done?
I cut off a smaller portion of the tenderloin and cook it longer. That way, everyone gets their preferred doneness without overcooking the whole roast.
Can I grill the beef tenderloin instead of roasting it?
Yes, grilling works great. I use indirect heat and monitor the internal temperature closely. I still let it rest after cooking to keep it juicy.
Do I have to tie the tenderloin?
Tying helps the roast cook evenly by keeping it a uniform shape. I ask the butcher to do it, but it’s also easy to do at home with some kitchen twine.
Conclusion
This easy beef tenderloin with gorgonzola sauce is one of my go-to recipes for special occasions. It’s luxurious without being fussy, and it always makes a lasting impression. Whether I serve it as a centerpiece at dinner or sliced for party bites, it’s a dish that delivers elegance, flavor, and simplicity all in one.
