Roasted Beef Tenderloin with Gorgonzola Pepper Cream Sauce

This Roasted Beef Tenderloin with a Gorgonzola Pepper Cream Sauce is one of my favorite recipes to make for just about any holiday meal, and sometimes just because.

Course Main Dish

Cuisine American

Keyword easy holiday recipes, easy main dishes

Prep Time 15

Cook Time 45

Additional Time 15

Total Time 1 15

Servings servings

Calories 328kcal

Author Nicole Cook

Ingredients

For the Tenderloin Roast:

2.5 pounds beef tenderloin roast
2 tablespoons olive oil
2 garlic cloves minced
1 tablespoons rosemary finely chopped
1 teaspoon black pepper
¼ teaspoon salt

For the Gorgonzola Pepper Cream Sauce:

1 tablespoon butter
1 shallot minced
1 cup heavy cream
¼ lb Gorgonzola cheese
½ teaspoon black pepper
pinch salt to taste

Instructions

For the Tenderloin Roast:

Preheat oven to 425 degrees.
Trim off the excess fat on your tenderloin roast with a sharp knife. Remove the silver skin from the roast. Tie with butcher's twine to help the roast keep its shape.
In a bowl, mix together the oil, garlic, rosemary, salt and pepper. Rub over roast to coat.
In a large skillet heat some olive oil over medium-high heat. Brown the tenderloin roast on all sides in the hot oil.
Transfer the seared tenderloin roast to a rack in a roasting pan. Roast, uncovered, 35-40 minutes or until desired doneness.
Remove from oven and transfer the meat to a cutting board and cover with some tin foil. Allow to stand for 15 minutes before slicing. Slice and arrange on platter.

For the Gorgonzola Pepper Cream Sauce:

Heat a medium size saucepan over medium heat. Melt the butter. Saute the shallots until tender.
Pour in the heavy cream and allow to reduce by half. When reduced, turn the heat to low, and add the Gorgonzola cheese, stirring until it melts completely. Add the pepper and mix well. Season with a pinch of salt if desired

To Serve:

Serve slices of tenderloin with Gorgonzola Pepper Cream Sauce drizzled on top.

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