PASTA WITH GORGONZOLA SAUCE AND BALSAMIC BEEF TENDERLOIN RECIPE
Provided by tulawdog
Number Of Ingredients 15
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.
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Chasity Davison
[email protected]This recipe gets two thumbs up from me!
Cownyn Jansen
[email protected]Would not recommend.
Tim Moore
[email protected]Meh.
Esivweneta OgheneTejiri
[email protected]Not bad, but I've had better.
Jamsher Ahmed
[email protected]Definitely making this again!
Tanvir The Legend
[email protected]Amazing flavors!
Rana Sohail
[email protected]Wow!
Beroth Oil Company and 4 Brothers Food Stores
[email protected]This recipe is a bit too rich for my taste. The gorgonzola sauce is very heavy, and the balsamic glaze on the beef tenderloin is a bit too sweet. I would recommend using a lighter sauce, such as a simple tomato sauce.
Nanono Ruth
[email protected]The beef tenderloin was a bit overcooked for my taste, but the gorgonzola sauce was spot-on. Overall, this is a good recipe, but I would recommend cooking the beef tenderloin for a shorter amount of time.
Isaac Samaar
[email protected]This was my first time making pasta with gorgonzola sauce, and I'm so glad I tried it. It's a simple dish to make, but the flavors are complex and delicious. I'll definitely be making this again.
nabirah nabirah
[email protected]I'm not a huge fan of blue cheese, but I was pleasantly surprised by the gorgonzola sauce in this dish. It was rich and flavorful, but not overpowering. The beef tenderloin was cooked perfectly and melted in my mouth.
Genesis Ramirez
[email protected]This recipe is a winner! The combination of the tangy gorgonzola sauce with the tender balsamic beef tenderloin is divine. I especially loved the way the balsamic glaze caramelized on the beef, adding a beautiful sheen and a slight crunch.