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Ingredients for 4 people
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- 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
Le Ricette
Beef Tenderloin with Gorgonzola and Porcini Mushroom Sauce
PREPARATION TIME
0 min
0 min
TYPE
Main course
Main course
Tags
Ingredients for 4 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
Ingredients
Gorgonzola DOP
Gorgonzola dates back to the Roman age when in the fall the herds of cows would make their way down from the Alps to the valleys of the Po River.
Gorgonzola dates back to the Roman age when in the fall the herds of cows would make their way down from the Alps to the valleys of the Po River.
Preparation 0 minutes preparation + 0 minutes cooking
For the beef tenderloin: preheat the oven to 350°f. Season tenderloin with ½ teaspoon salt and ½ teaspoon pepper. Heat ¼ cup olive oil in a large, heavy braising pan over high heat.
When the oil is hot, carefully place the tenderloin in the pan. Cook until browned on all sides, about 3 to 4 minutes a side.
Transfer to a foil-lined baking sheet and bake until a meat thermometer reads 140°f for medium-rare, about 20 minutes. Remove the beef from the oven, loosely cover with foil, and let the beef rest for 10 to 15 minutes.
For the sauce: heat the remaining olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes.
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. Let cool slightly.
Put the Gorgonzola cheese, mayonnaise, and mustard in a food processor and combine until smooth. Transfer the Gorgonzola cheese mixture to a medium bowl.
Gently, stir the mushroom mixture into the cheese mixture. Slice the beef tenderloin into 1-inch thick slices and serve on a platter.
Transfer the cheese sauce to a serving bowl and invite guests to dollop their beef with the cheese sauce.
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