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Beef Tenderloin with Gorgonzola and Porcini Mushroom Sauce

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Beef Tenderloin with Gorgonzola and Porcini Mushroom Sauce
Main course

PROTEIN: 56.0g
FAT: 69.0g

Ingredients for 8 people

4 pounds Tenderloin Beef Trimmed
1 teaspoon Salt Divided
1 teaspoon Black Pepper Freshly Ground Divided
7 tablespoons Olive Oil Divided
1/2 pound Porcini Mushroom Sliced
2 Shallots Finely Chopped
1 tablespoon Fresh Thyme Chopped
1/2 cup Dry White Wine
4 ounces Gorgonzola Cheese
2 cups Mayonnaise
1 tablespoon Dijon Mustard

1. For the beef tenderloin: PREHEAT the oven to 350°F

2. SEASON tenderloin with ½ teaspoon salt and ½ teaspoon pepper

3. HEAT ¼ cup olive oil in a large, heavy braising pan over high heat

4. When the oil is hot, carefully place the tenderloin in the pan

5. COOK until browned on all sides, about 3 to 4 minutes a side

6. Transfer to a foil-lined baking sheet and bake until a meat thermometer reads 140°F for medium-rare, about 20 minutes

7. REMOVE the beef from the oven, loosely cover with foil, and let the beef rest for 10 to 15 minutes

8. For the sauce: HEAT the remaining olive oil in a medium skillet over medium heat

9. ADD the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes

10. ADD the thyme, white wine, ½ teaspoon salt, and ½ teaspoon pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes

11. Let cool slightly

12. PUT the gorgonzola cheese, mayonnaise, and mustard in a food processor and combine until smooth

13. TRANSFER the gorgonzola cheese mixture to a medium bowl

14. Gently, stir the mushroom mixture into the cheese mixture

15. SLICE the beef tenderloin into 1-inch thick slices and serve on a platter

16. Transfer the cheese sauce to a serving bowl and invite guests to dollop their beef with the cheese sauce