Description
Ina Garten’s beef tenderloin recipe delivers luxurious flavor from classic ingredients. Roasted to perfection with herbs and seasoning, this elegant dish promises a memorable centerpiece for special gatherings.
Ingredients
Scale
- 1 whole beef tenderloin (4 to 5 lbs/1.8 to 2.3 kg), trimmed and tied
- 3 to 4 oz (85 to 113 g) crumbly gorgonzola (not creamy or “dolce”)
- 3 tbsps freshly grated parmesan cheese
- 1 tbsp kosher salt
- 1 tbsp coarsely ground black pepper
- ¾ tsp kosher salt
- ¾ tsp freshly ground black pepper
- 2 tbsps unsalted butter, at room temperature
- 4 cups (946 ml) heavy cream
- 3 tbsps minced fresh parsley
Instructions
- Preparation: Preheat oven to 500°F (260°C). Pat beef tenderloin dry with paper towels, then coat with room-temperature butter. Season comprehensively with kosher salt and freshly ground black pepper, ensuring complete coverage.
- Roasting: Position tenderloin in preheated oven. Roast for 22-25 minutes, depending on desired doneness. Rare requires 22 minutes, medium-rare needs 25 minutes.
- Resting: Immediately remove beef from oven and wrap completely in aluminum foil. Allow meat to rest at room temperature for 20 minutes, enabling internal juice redistribution.
- Carving: Remove kitchen twine and slice tenderloin into uniform, substantial portions using a sharp carving knife.
- Gorgonzola Sauce: In a medium saucepan, heat heavy cream over medium-high heat. Boil vigorously, stirring occasionally for 45-50 minutes until cream significantly reduces and thickens.
- Sauce Finishing: Remove from heat. Whisk in crumbled Gorgonzola, Parmesan, salt, black pepper, and chopped parsley until cheeses melt into a smooth, luxurious consistency.
- Serving: Present sliced tenderloin with warm Gorgonzola sauce. For reheating, use low heat and whisk continuously to maintain sauce’s silky texture.
Notes
- Moisture Removal Technique: Pat the beef tenderloin completely dry with paper towels to ensure a perfect sear and enhanced flavor development.
- Temperature Precision: Use a meat thermometer to guarantee exact doneness, as oven temperatures can vary significantly between different appliances.
- Resting is Crucial: Allow the meat to rest covered in foil for exactly 20 minutes to redistribute internal juices, preventing dry and tough meat texture.
- Sauce Consistency Warning: Monitor the cream reduction carefully, stirring frequently to prevent scorching and achieve the ideal thick, creamy sauce texture.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 1230
- Sugar: 1g
- Sodium: 1100mg
- Fat: 115g
- Saturated Fat: 66g
- Unsaturated Fat: 41g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 63g
- Cholesterol: 320mg