Description
Ina Garten’s beef tenderloin with gorgonzola sauce delivers rich, elegant flavors perfect for special dinners. Creamy blue cheese sauce complements tender, perfectly roasted meat, making this dish a memorable culinary experience you’ll want to share with friends.
Ingredients
Scale
- 3 lbs (1.36 kg) beef tenderloin, center cut, trimmed and tied
- 6 oz (170 g) gorgonzola cheese
- 8 oz (227 g) cream cheese, softened
- ½ cup (120 ml) mayonnaise
- ½ cup (120 ml) sour cream
- 3 tbsps unsalted butter, at room temperature
- 2 tbsps kosher or sea salt
- 1 tsp ground black pepper
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- ¼ tsp Worcestershire sauce
- 1 bunch green onions or scallions, green parts only, trimmed and sliced
Instructions
- Temperature Equilibration: Allow beef tenderloin to rest at room temperature for one hour, ensuring uniform heat distribution and optimal cooking performance.
- Oven Preparation: Preheat oven to 425 °F (220 °C), creating an ideal roasting environment with precise thermal conditions.
- Surface Preparation: Thoroughly desiccate beef using pristine kitchen towels, eliminating excess moisture to facilitate superior caramelization and flavor development.
- Seasoning Application: Massage softened butter comprehensively across entire tenderloin surface, then lavishly coat with kosher salt and freshly ground black pepper, ensuring complete flavor infusion.
- Roasting Configuration: Position tenderloin on robust roasting rack within heavyweight metal pan, strategically inserting meat thermometer into thickest section while avoiding bone or fatty zones.
- Thermal Monitoring: Roast until internal temperature reaches target doneness: rare 120-125 °F, medium-rare 130-135 °F, or medium 140-145 °F, maintaining precise thermal control throughout cooking process.
- Resting Protocol: Remove from oven, delicately shield with aluminum foil, and permit 10-15 minutes of relaxation to enable comprehensive juice redistribution and optimal texture development.
- Presentation Technique: Utilize razor-sharp carving knife to slice tenderloin against meat grain, creating uniform 1/2-inch thick portions, then artfully arrange on preheated serving platter accompanied by complementary gorgonzola sauce.
Notes
- Meat Temperature Precision: Track internal temperature closely with a reliable meat thermometer for perfectly cooked tenderloin every time.
- Resting Ritual: Allow beef to rest after cooking to redistribute juices, ensuring maximum tenderness and flavor retention.
- Seasoning Strategy: Generously season beef with salt and pepper before cooking to create a delectable flavor crust.
- Room Temperature Technique: Let beef sit at ambient temperature before roasting to guarantee even cooking and consistent texture throughout.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 525
- Sugar: 2 g
- Sodium: 1200 mg
- Fat: 44 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 31 g
- Cholesterol: 120 mg