Description
A simple yet elegant beef tenderloin roast served with creamy gorgonzola sauce, perfect for holidays or special occasions.
Ingredients
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 (green parts only), sliced
1 teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon Worcestershire sauce
Instructions
For the Beef Tenderloin:
Remove beef from refrigerator about 1 hour before cooking to come to room temperature.
Preheat oven to 425°F (220°C).
Place tenderloin on a wire rack on a baking sheet. Rub with butter and season generously with salt and pepper.
Insert a meat thermometer into the thickest part.
Roast for 35–45 minutes, or until thermometer reads 5°F below your desired final temperature.
Remove from oven, cover loosely with foil, and let rest for 10–15 minutes before slicing.
For the Gorgonzola Sauce:
Add all sauce ingredients to a food processor.
Blend until smooth and creamy.
Serve at room temperature alongside the beef.
Notes
Cooking Temperatures (Remove from oven when…):
Rare: 120°F → final 125°F
Medium-Rare: 130°F → final 135°F
Medium: 140°F → final 145°F
Letting the beef rest is essential for juiciness and accurate doneness.
You can prepare and refrigerate the Gorgonzola sauce up to 2 days ahead.
Consider tying the tenderloin for even cooking (ask your butcher or DIY with twine).
Use an instant-read thermometer for best results.
Great for slicing into medallions for appetizers or canapés.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Oven-Roasted
- Cuisine: American
