This is a wonderful meal, sorry for the terrible photo…but you have to understand I am not a professional blogger. I am a mom that loves to cook and when they smell some of this stuff coming out of the oven. I do not have long to snap a photo of the meal and this is one of those meals. It is rather pricy to serve this item and I want it to be wonderful not cold ~ so sorry! This is a great Christmas meal. I serve with red and green vegetables making it look really festive. I roast tomatoes and baby zucchini, but you could use asparagus or brussels sprouts.
Beef Tenderloin with Gorgonzola Sauce
1 beef tenderloin ~ 4 pounds trimmed and tied
1/2 stick of soften butter
Salt ~ Maldon
Pepper ~ mixture of pink, green, white and black
Line a baking sheet with parchment paper and preheat oven to 500 degrees.
Place beef on baking sheet and dry well with a paper towel. Spread butter on with a brush. Sprinkle with the salt and pepper. Roast in the oven for about 25 minutes for medium rare ~ check temperature with a meat thermometer which should be around 150. Remove the beef from the oven and cover tightly with foil and allow to rest for 20 minutes. Remove the strings, slice and serve.
4 cups of heavy cream
1/4 cup dry white wine
4 oz of Gorgonzola
3 tablespoons of Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper mixture
1 tablespoon fresh chives
Bring heavy cream to a full boil in a medium sauce pan over a medium high heat, then continue to simmer for 45 minutes until it is thickened like a white sauce stirring occasionally. Remove the pan from the heat and add the wine cooking another 10 minutes, then add Gorgonzola, Parmesan, salt, pepper and chives. Whisk rapidly until the cheeses melt and then warm the sauce over a low, low heat until it is all melted, thick and creamy. Keep warm until serving.
This recipe I have adapted/embellished from Ina’s Parties Book.