GORGONZOLA SAUCE
Steps:
- Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
- Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
GORGONZOLA MADEIRA SAUCE FOR BEEF
This makes enough for about two servings of filet mignon, but can be used for any cut of beef. Double, triple, etc. as needed.
Provided by Mercy
Categories Sauces
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a small saute pan heat the butter to medium-high.
- Add the garlic and onion and saute until onion is clear. Reduce heat if garlic and onions begin to brown.
- Add the Madeira wine and deglaze the pan. Lower to simmer and let the wine reduce by half.
- Add the beef stock and reduce by half.
- Just before serving, increase heat to medium-high and add the Gorgonzola. Whisk until smooth. Serve on top of filet.
Nutrition Facts : Calories 124.9, Fat 6.1, SaturatedFat 3.9, Cholesterol 15.7, Sodium 410.2, Carbohydrate 3, Fiber 0.1, Sugar 0.8, Protein 3.9
BEEF WELLINGTONS WITH GORGONZOLA
Categories Herb Valentine's Day Blue Cheese Beef Tenderloin Winter Phyllo/Puff Pastry Dough Gourmet
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110°F for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, until cold, about 1 hour.
- Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat egg to make an egg wash.
- On a lightly floured surface roll out puff pastry sheet into a 14-inch square. Trim edges to form a 13-inch square and cut square into four 61/2-inch squares.
- Put 1 tablespoon Gorgonzola in center of 1 square and top with one fourth mushroom mixture. Top mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them. Seal seam with egg wash. Wrap remaining 2 corners of pastry over filet and seal in same manner. Seal any gaps with egg wash and press pastry around filet to enclose completely. Arrange beef Wellington, seam side down, in a non-stick baking pan. Make 3 more beef Wellingtons in same manner. Chill remaining egg wash for brushing on pastry just before baking. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.
- Preheat oven to 425°F.
- Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.
- Make sauce while beef Wellingtons are baking:
- In a saucepan boil demiglace and Madeira 1 minute and keep sauce warm.
- Serve beef Wellingtons with sauce.
BEEF TENDERLOIN WITH CREAMY GORGONZOLA SAUCE
Trust me. Follow my method. You won't be disappointed! Serving Beef Tenderloin, otherwise known as filet of beef or filet mignon, is an expensive dish BUT keep this in mind: there is absolutely no waste if it's trimmed properly, it's delicious, easy to make, and it will WOW your guests every time. We like our meat cooked perfectly medium rare and not a spec more! I have adjusted the cooking times for a fool proof roast every time. Instead of a whole tenderloin, this time, I bought 2, 4.5 pound cuts. I think it's easier to handle 2 smaller cuts that are the same size in diameter.
Provided by Everything Tasty Ki
Categories Roast Beef
Time 30m
Yield 1 Slice, 15-20 serving(s)
Number Of Ingredients 9
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.
BEEF TENDERLOIN WITH GORGONZOLA SAUCE
This is my mom's recipe that she's been making for special occasions for as long as I can remember. These directions will produce meat that is medium-rare in the very center of the tenderloin. If you want your meat more well done, add on 10 minutes and check it by cutting a small nick in the center of the meat - keep repeating until the meat is done to your liking.
Provided by xtine
Categories Roast Beef
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Marinate the tenderloin in the apple cider vinegar for 10 minutes. Afterward, pat the meat dry with paper towels. This step can be done up to 24 hours ahead, if desired.
- Combine the salt, pepper, garlic powder, onion powder, Worcestershire sauce & mustard.
- Spread this spice paste over the tenderloin, coating the whole exterior.
- Place on a broiler pan and drizzle half of the melted butter over the tenderloin. Broil for 5 minutes. Turn tenderloin over to other side & drizzle with the remaining butter. Broil for another 5 minutes.
- NOTE - BEGIN MAKING SAUCE NOW, SEE INSTRUCTIONS BELOW.
- Set the oven to 350 degrees and bake the tenderloin at this temperature for 45 minutes.
- Remove from the oven and let sit for 10 minutes before slicing. Serve with Gorgonzola Sauce.
- GORGONZOLA SAUCE:.
- Bring the cream to a full boil in a medium saucepan over medium-high heat, then continue to simmer rapidly for 35 to 40 minutes, until it's thickened like a white sauce, stirring occasionally.
- Remove the pan from the heat & add the gorgonzola, parmesan, horseradish, salt, and pepper. Whisk rapidly until the cheeses melt, add parsley, and serve.
Nutrition Facts : Calories 1603.6, Fat 130.7, SaturatedFat 63.3, Cholesterol 543.5, Sodium 3151.1, Carbohydrate 8.9, Fiber 1.3, Sugar 1.9, Protein 94.3
GORGONZOLA- AND MUSHROOM-STUFFED BEEF TENDERLOIN WITH MERLOT SAUCE
Special dinner? Here's the center-stage mouth-watering beef that will get you rave reviews!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. To cut beef so that it can be filled and rolled, cut horizontally down length of beef, about 1/2 inch from top of beef, to within 1/2 inch of opposite side; open flat. Turn beef. Repeat with other side of beef, cutting from the inside edge to within 1/2 inch of opposite edge; open flat.
- In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley; toss to combine.
- Sprinkle bread crumb mixture over beef to within 1 inch of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6 inches so it cooks evenly. Tie beef with kitchen string at about 1 1/2-inch intervals. In shallow roasting pan, place beef, seam side down, on rack. Brush with oil; sprinkle with salt. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
- Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F. Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.)
- Meanwhile, in 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally. Reduce heat to low; simmer uncovered 35 to 40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Remove string from beef before carving. Serve beef with sauce.
Nutrition Facts : Calories 350, Carbohydrate 16 g, Cholesterol 95 mg, Fat 1, Fiber 0 g, Protein 33 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 10 g, TransFat 1/2 g
GORGONZOLA SAUCE
Gorgonzola cheese in a garlicky butter sauce that is easy yet impressive. Tastes just like that yummy sauce that restaurants serve over gilled chicken and steak.
Provided by JEM199
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In a small saucepan over low heat, combine the butter, Gorgonzola cheese, green onion, garlic and pepper. Warm slowly for about 5 minutes, shaking the pan occasionally until the sauce is nice and creamy. This sauce may also be cooked on a cool part of your grill while grilling meat.
Nutrition Facts : Calories 98.2 calories, Carbohydrate 0.7 g, Cholesterol 28.6 mg, Fat 10.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 6.4 g, Sodium 115.1 mg, Sugar 0.1 g
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