Ina Garten Beef Tenderloin With Gorgonzola Sauce Recipe

This Ina Garten Beef Tenderloin With Gorgonzola Sauce Recipe is a rich and elegant recipe, which includes beef tenderloin and creamy Gorgonzola cheese. It’s a restaurant-quality dish, ready in just 40 minutes.

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Ina Garten Beef Tenderloin With Gorgonzola Sauce Ingredients

For the Beef Tenderloin:

• 2–3 pounds beef tenderloin, trimmed
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

For the Gorgonzola Sauce:

• 1½ cups heavy cream
• 4 ounces Gorgonzola cheese, crumbled
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ⅛ teaspoon ground nutmeg

How To Make Ina Garten Beef Tenderloin With Gorgonzola Sauce

1. Preheat the oven: Set your oven to 500°F (260°C) and let it fully heat while you prepare the meat.
2. Season the beef: Rub the beef tenderloin with olive oil, then generously season all sides with kosher salt and freshly ground black pepper.
3. Roast the tenderloin: Place the seasoned beef on a rack inside a roasting pan. Roast for 20–25 minutes, or until a meat thermometer reads 125°F for medium-rare.
4. Rest the meat: Remove the beef from the oven and loosely cover it with foil. Let it rest for 15 minutes to keep the juices sealed in.
5. Simmer the cream: In a small saucepan, bring the heavy cream to a gentle simmer over medium heat.
6. Add cheese and spices: Stir in the crumbled Gorgonzola, kosher salt, black pepper, and nutmeg. Whisk until the cheese is melted and the sauce is smooth.
7. Thicken the sauce: Reduce the heat to low and let the sauce simmer for 5–7 minutes, or until slightly thickened.
8. Slice and serve: Cut the rested tenderloin into thick slices. Drizzle with warm Gorgonzola sauce and serve with extra sauce on the side.

Recipe Tips

• What temperature should beef tenderloin be cooked to?
  Medium-rare is 125°F. Use a meat thermometer for best accuracy.
• Can I prep the sauce ahead of time?
  Yes, reheat gently before serving. Add a splash of cream if it thickens too much.
• What’s the best Gorgonzola for this recipe?
  Use creamy, mild Gorgonzola for a balanced flavor that won’t overpower the beef.
• How do I trim a beef tenderloin?
  Remove silver skin and excess fat with a sharp knife or ask your butcher to do it.
• What if I want my beef medium or medium-well?
  Roast to 135°F for medium or 145°F for medium-well.

What To Serve With Beef Tenderloin

This dish pairs beautifully with:

• Garlic mashed potatoes
• Roasted asparagus or Brussels sprouts
• Creamed spinach
• Horseradish sauce or Dijon mustard
• A bold red wine like Cabernet Sauvignon

How To Store Beef Tenderloin With Gorgonzola Sauce

Refrigerate: Store leftover tenderloin and sauce separately in airtight containers for up to 3 days.

Reheat: Gently reheat beef slices in the oven wrapped in foil. Reheat sauce over low heat on the stove.

Freeze: Not recommended for sauce. Beef can be frozen for up to 2 months, then thawed and gently reheated.

Beef Tenderloin With Gorgonzola Sauce Nutrition Facts (Estimated Per Serving)

• Calories: ~520
• Protein: ~42g
• Fat: ~38g
• Carbohydrates: ~3g
• Saturated Fat: ~20g
• Sodium: ~560mg
• Cholesterol: ~160mg

Nutrition information is estimated and may vary based on ingredients and portion sizes.

FAQs

What cut of beef is best for this recipe?
Beef tenderloin is ideal for its tenderness and mild flavor.

Is this dish good for holidays?
Absolutely. It’s a showstopper for Christmas, New Year’s, or any special occasion.

Can I make the sauce with blue cheese instead?
Yes, though blue cheese has a stronger flavor. Use less if substituting.

How far ahead can I roast the tenderloin?
Roast up to 1 hour before serving. Wrap in foil and let rest; rewarm gently if needed.

What wine pairs best with this dish?
Full-bodied reds like Cabernet, Merlot, or Syrah are great choices.

Try More Recipes:

• Ina Garten Whole Perfect Roast Chicken Recipe
• Ina Garten Fish In Parchment Recipe
• Ina Garten Asian Grilled Salmon Recipe