Best 6 Beef Tenderloin With Cherry Port Sauce And Gorgonzola Recipes

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Indulge in a culinary masterpiece with our Beef Tenderloin with Cherry Port Sauce and Gorgonzola. This exquisite dish features tender beef tenderloin seared to perfection and enveloped in a luxurious cherry port sauce, complemented by creamy gorgonzola cheese. Alongside this main course, discover a delectable array of complementary recipes:

- **Asparagus with Lemon Butter Sauce:** Elevate your meal with fresh asparagus spears sautéed in a zesty lemon butter sauce, adding a vibrant touch of freshness to the hearty beef tenderloin.

- **Roasted Garlic Mashed Potatoes:** Prepare a classic side dish with creamy mashed potatoes infused with roasted garlic, offering a comforting and flavorful accompaniment to the main course.

- **Green Beans with Almonds:** Add a healthy and crunchy element with green beans tossed in a savory mixture of garlic, butter, and toasted almonds, providing a delightful contrast in texture.

- **Cherry Port Sauce:** Elevate your beef tenderloin with a rich and fruity cherry port sauce, made with fresh cherries, port wine, and a hint of spices, creating a luscious glaze that enhances the beef's natural flavors.

- **Gorgonzola Cream Sauce:** Indulge in a creamy and decadent gorgonzola cream sauce, prepared with gorgonzola cheese, heavy cream, and a touch of white wine, offering a sophisticated and flavorful complement to the tenderloin.

These recipes come together to create an unforgettable dining experience, perfect for special occasions or an indulgent meal.

Check out the recipes below so you can choose the best recipe for yourself!

ROAST BEEF TENDERLOIN WITH PORT SAUCE



Roast Beef Tenderloin with Port Sauce image

Provided by Molly Stevens

Categories     Roast     Christmas     Rosemary     Beef Tenderloin     Port     Winter     Shallot     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 14

Beef:
1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
2 teaspoons coarse kosher salt
Sauce:
4 tablespoons (1/2 stick) chilled unsalted butter, divided
1/4 cup finely chopped shallots
3 tablespoons Cognac or brandy
1 fresh rosemary sprig
1 teaspoon coarsely cracked black pepper
1 cup ruby or tawny Port
Simple Homemade Beef Stock
Roasting:
2 tablespoons extra-virgin olive oil
2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet

Steps:

  • For beef:
  • Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
  • For sauce:
  • Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
  • For roasting:
  • Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
  • Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
  • Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.
  • WHAT TO DRINK:
  • Chateau Coufran 2003 (France, $23). The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.

BEEF TENDERLOIN WITH CHERRY PORT SAUCE AND GORGONZOLA



Beef Tenderloin With Cherry Port Sauce and Gorgonzola image

Make and share this Beef Tenderloin With Cherry Port Sauce and Gorgonzola recipe from Food.com.

Provided by GingerlyJ

Categories     Steak

Time 30m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 10

4 beef tenderloin steaks, 1-inch thick
1 teaspoon ground black pepper
1 tablespoon chopped fresh thyme leave
vegetable oil cooking spray
1 medium onion, cut into half slices
1 cup beef stock
3/4 cup tawny port
1/2 cup dried cherries
1 tablespoon butter
1/4 cup crumbled gorgonzola

Steps:

  • Season the steaks with the black pepper and thyme.
  • Spray a 10-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the steaks and onion and cook the steaks about 10 minutes for rare or to desired doneness. Remove the steaks and onion from the skillet and keep warm.
  • Add the stock, wine and cherries to the skillet. Reduce the heat to medium. Cook for 10 minutes or until the sauce is reduced to about 1 1/2 cups. Stir in the butter. Serve the sauce with the steaks. Sprinkle with the cheese.

Nutrition Facts : Calories 143.7, Fat 5.5, SaturatedFat 3.5, Cholesterol 14, Sodium 338.8, Carbohydrate 9.6, Fiber 0.6, Sugar 4.7, Protein 3

BEEF TENDERLOIN STEAKS WITH GORGONZOLA



Beef Tenderloin Steaks with Gorgonzola image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

4 (1 1/2-inch-thick) beef tenderloin steaks
1 tablespoon extra-virgin olive oil, eyeball it
Salt and freshly ground black pepper
3/4 pound Gorgonzola
4 fresh sage leaves, thinly sliced

Steps:

  • Let meat rest 10 minutes before beginning dinner preparation.
  • Place a large, flat griddle or skillet over high heat. When hot, using a pair of tongs and a folded paper towel, wipe cooking surface with oil and place steaks on hot pan. Caramelize the steaks, 2 minutes on each side. Reduce heat to moderate. Season meat with salt and pepper and cook 4 to 5 minutes longer on each side.
  • Preheat broiler to high.
  • Arrange steaks on baking sheet. Top each steak with 3 ounces Gorgonzola. Place baking sheet 6 inches from broiler heat just long enough to melt the cheese. Remove meat from the oven and top with slivers of fresh sage. Let meat rest 2 or 3 minutes, then serve immediately.

TENDERLOIN STEAKS WITH CRANBERRY-PORT SAUCE AND GORGONZOLA CHEESE



Tenderloin Steaks with Cranberry-Port Sauce and Gorgonzola Cheese image

Provided by Annie Denn

Categories     Beef     Berry     Cheese     Quick & Easy     Blue Cheese     Cranberry     Rosemary     Beef Tenderloin     Port     Winter     Bon Appétit     California

Yield Makes 4 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) butter
2 large garlic cloves, sliced
1 large shallot, sliced
1 1/4 cups canned beef broth
1 cup ruby Port
1/4 cup dried cranberries
4 5- to 6-ounce beef tenderloin steaks (each about 1 inch thick)
1/2 teaspoon minced fresh rosemary
1/2 cup crumbled Gorgonzola cheese

Steps:

  • Melt 2 tablespoons butter in saucepan over medium-high heat. Add garlic and shallot, then 1 cup broth, Port and cranberries. Boil liquid until reduced to 1/2 cup, about 8 minutes. Set sauce aside.
  • Melt remaining 2 tablespoons butter in large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; cover loosely with foil. Add rosemary to skillet, then sauce and remaining 1/4 cup broth. Boil 1 minute, scraping up browned bits. Season with salt and pepper; spoon sauce over steaks. Top each with cheese.

TENDERLOIN STEAKS WITH CHERRY SAUCE



Tenderloin Steaks with Cherry Sauce image

This recipe stars a delectable sauce made with wine, plump cherries, and steak portioned just right. -Jacob Kitzman, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1/3 cup dried tart cherries
3/4 cup port wine
2 teaspoons butter
3/4 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon coarsely ground pepper
4 beef tenderloin steaks (4 ounces each)
1 green onion, chopped

Steps:

  • Place wine and cherries in a large saucepan. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/4 cup. Stir in the butter, 1/4 teaspoon salt and 1/8 teaspoon pepper., Sprinkle steaks with remaining salt and pepper. Broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Serve steaks with cherry sauce and sprinkle with green onion.

Nutrition Facts : Calories 291 calories, Fat 9g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 461mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

BEEF TENDERLOIN WITH GORGONZOLA SAUCE



Beef Tenderloin With Gorgonzola Sauce image

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

1 (6 lb) beef tenderloin, trimmed of fat
1/2 cup apple cider vinegar
2 tablespoons sea salt
2 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
4 tablespoons Worcestershire sauce
3 tablespoons coarse grained Dijon mustard
1/2 cup unsalted butter, melted
2 cups heavy cream
2 ounces crumbly gorgonzola, diced (NOT "dolce")
2 tablespoons parmesan cheese
2 tablespoons prepared horseradish, drained
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh parsley, minced

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

Tips:

  • To ensure the beef tenderloin is cooked evenly, bring it to room temperature before searing.
  • Sear the beef tenderloin in a hot skillet until it is browned on all sides. This will help to lock in the juices and flavor.
  • Roast the beef tenderloin in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes, or until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare.
  • Let the beef tenderloin rest for 10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat.
  • To make the cherry port sauce, combine cherries, port wine, beef broth, sugar, and cornstarch in a saucepan. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened.
  • To assemble the dish, place a slice of beef tenderloin on a plate and top with cherry port sauce and crumbled Gorgonzola cheese.

Conclusion:

Beef tenderloin with cherry port sauce and Gorgonzola is a delicious and elegant dish that is perfect for a special occasion. The beef tenderloin is tender and juicy, while the cherry port sauce is rich and flavorful. The Gorgonzola cheese adds a touch of sharpness and creaminess that complements the other flavors perfectly. This dish is sure to impress your guests, and it is sure to become a new favorite.

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