Best Pasta With Gorgonzola Sauce And Balsamic Beef Tenderloin Recipes

PERFECT BEEF TENDERLOIN WITH GORGONZOLA SAUCE

Steps:

• About an hour before you are ready to cook it, remove beef from the refrigerator and allow it to come to room temperature.
• Preheat the oven to 425 degrees F.
• Place beef on a wire rack on a baking sheet with sides. Rub butter all over the beef and sprinkle liberally with kosher or sea salt and pepper. Insert a meat thermometer into the thickest part of the filet.
• Bake until the meat thermometer registers 130 degrees (medium rare) which should take about 35-55 minutes depending on the thickness of the filet.
• Remove from the oven and cover loosely with foil for at least 15-20 minutes before slicing. The meat temperature will increase by about 5 degrees while it rests.
• Place all ingredients in the bowl of a food processor and process until smooth and creamy. Serve at room temperature.

GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE

Steps:

• Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
• Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.

STEAK GORGONZOLA ALFREDO WITH REDUCED BALSAMIC (COPYCAT OLIVE GA

Steps:

• First start with the reduction it will take the longest and can be done ahead of time and stores for months at room temperature.
• In a wide sauce pan add the balsamic vinegar, cook uncovered over med/low heat until reduced by 1/2. ***open a window or well vent your kitchen*** The sauce will seem a little thin while it is hot. Let it cool in the pan for 1-2 hours and place back into the original bottle. Can be stored room temp for 6 mo to 1 year, refrigerated until the apocalypse or fuzzy. see http://www.instructables.com/id/Reduced-balsamic-vinegar/ for further help.
• Next will be the Alfredo sauce: in a sauce pot add the heavy cream and place over med to med/high heat.
• Add the garlic, onion, salt and pepper.
• Heat until the cream is reduced by 1/2 occasionally stir.
• Add the cheese and reduce the heat to low, stir in well. This sauce can be held on low for 15-20 minutes without breaking or loss of flavor.
• Season to taste with salt and pepper.
• With the sauce on low, your pasta should be cooking and all most done.
• Heat a 12" cast iron skillet over high heat. Season both sides of the meat with salt and pepper and coat in oil.
• When the skillet is ripping hot, sear the steak on both sides 1-2 minutes per side max. The meat should be rare at this point, that is ok. Remove and set on a plate, remove the skillet from the heat.
• Cut the meat into bite sized pieces.
• Add the butter to the cast iron skillet, it should melt quickly.
• Add the meat to the skillet and stir the butter into the meat. Let sit in hot skillet until cooked to med 2-5 minutes.
• Finish Option 1: In a large skillet (non-stick ok), heat 1 tablespoon of oil over med/high heat. Add the spinach heat 1-2 minutes. Add the pasta and sauce and heat through, stir with tongs.
• Plate the pasta mixture, add the cooked meat on top (remember presentations matters?). Add the crumbled Gorgonzola, and drizzle the balsamic reduction over the top.
• Finish Option 2: In a large skillet (non-stick ok), heat over med/high heat. Add the sauce, cook 1 minute add the pasta and toss with tongs.
• Plate the pasta mixture, add the cooked meat on top (remember presentations matters?). Add the crumbled Gorgonzola, and drizzle the balsamic reduction over the top.
• Finish Option 3: Place cooked pasta on a plate, add some of the sauce, the meat, the Gorgonzola cheese and drizzle the reduction. It is quick down and dirty, but the way I serve most days, unless I am trying to impress.
• This recipe may seem long, but I have tried to put as much detail into it as possible. There are a lot of advanced cooking techniques, that are hard to explain, but once you make the recipe it is actually quite easy and goes really fast 30-40 minutes. thank you for bearing with me.
• *****Edit addition 07/19/18*****.
• Here is a new way to cook your lovely piece of meat.
• Heat a well seasoned cast iron skillet in the oven at 450°F When the skillet is hot remove from the oven and place on med-high burner. Let it sit for at least one minute. (There may be smoke). Add the steak, prepared as before, and cook for 1-2 minutes per side. After the sear add 1 tablespoon of butter and place the skillet back into the oven for 4-7 minutes. This duration will depend on you preference in steak and the cut and thickness of the meat. (It is best to temp the meat until you get the hang of it. Remember that carry over heat will move the steak from rare to med-rare, and accordingly med-med well, and so on). When the time is up remove from the oven, place skillet off burner and remove the steak from the pan to rest 5-10 minutes. Cut into thin strips and place back into the skillet and mix well with the oils in the skillet, salt and pepper to taste.

BEEF TENDERLOIN WITH CREAMY GORGONZOLA SAUCE

Steps:

• Preheat the oven to 450 degrees.
• Rub the beef with a light coating of olive oil and a generous amount of salt and pepper around all sides. Do not be afraid to use salt on the outside. You need this to season the meat or it will be bland.
• Use a large sheet pan with short sides, like a cookie sheet. Place a flat rack in the sheet pan to keep the meat off the pan.
• Insert an oven proof thermometer in one end so that the tip is in the middle of the roast. Do not insert the rod from the top, as it is too hard to get it in the middle. Use a thermometer that sits on the counter with a cord. (you can find this in my favorite cooking tools link, I can't live without this)
• 4. Cook the roast for 15 minutes at 450 degrees and than lower the oven to 325 degrees. Do not open the oven at all during this time. Set the thermometer to 120 for medium rare or 125 for medium.
• Take the roast out of the oven when the thermometer reaches the desired temperature and cover with foil. Do not remove the thermometer. Let the roast sit for 15-20 minutes before slicing. You will see the thermometer will rise another 8-10 degrees. Medium Rare will rise close to 130 and more medium with register at 135 on thermometer. It's very important to let the roast rest out of the oven, it will continue to cook and allow the juices to spread back out into the meat. This is how you get the perfect cooking throughout your meat from top to bottom and from end to end.
• Gorgonzola Sauce: Bring the cream to a full boil in a medium to large sauce pan, boil rapidly until sauce thickens and stir occasionally. Take off the heat and add the rest of the ingredients until the cheeses are melted. This sauce can easily be made ahead of time and reheated.

PASTA WITH GORGONZOLA SAUCE AND BALSAMIC BEEF TENDERLOIN RECIPE

Steps:

• Toss the filet mignon medallions with the balsamic vinegar, brown sugar, salt, and pepper. Let rest in the refrigerator for 20 minutes. Meanwhile, prepare a pot of water to boil and cook pasta according to package directions. Drain and set aside. In a saute pan, heat the oil over medium heat. Add the beef. Cook without turning for 2-3 minutes, or until browned. Turn and repeat. Remove from heat and cover to keep warm. (If you would like the meat more well done, cook for additional time) Combine the butter through white wine in a saucepan. Bring to a slow simmer and stir in the Parmesan and Gorgonzola. Season to taste with salt and pepper. Let simmer for 2 minutes, stirring to ensure the cheese has dispersed evenly. Toss the pasta with the sauce and filet mignon medallions. Garnish with additional Gorgonzola. Note: just before serving, I threw the asparagus into the pan I cooked the beef in. Sauteed it for a minute, poured a few glugs of white wine, and put the lid on it. After steaming it for a minute or two I seasoned with salt and pepper to taste. Serve it drizzled with some of the pan drippings you cooked it in.