Best 2 Rosemary Roasted Buffalo Tenderloin With Gorgonzola Butter Recipes

Indulge in a culinary masterpiece that tantalizes your taste buds and captivates your senses - the Rosemary Roasted Buffalo Tenderloin with Gorgonzola Butter. This exceptional dish showcases the finest cuts of buffalo tenderloin, expertly seasoned with aromatic rosemary and roasted to perfection. The result is a tender, juicy, and flavorful protein that melts in your mouth. Accompanying this exquisite tenderloin is a luxurious Gorgonzola butter, a symphony of rich, creamy, and tangy flavors that complements the buffalo tenderloin beautifully. This recipe also includes variations to cater to diverse palates, including a mouthwatering Chimichurri Sauce and a delectable Garlic Herb Butter. Get ready to embark on a culinary adventure that will leave you craving for more.

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

ROSEMARY PORK TENDERLOIN

Rosemary Pork Tenderloin image

Provided by Claire Robinson

Categories main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1/3 cup Dijon mustard
2 tablespoons freshly ground black pepper
1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
5 large garlic cloves, 2 cloves minced, 3 cloves smashed
2 pork tenderloins, about 1-pound each
4 slices maple bacon

Steps:

In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
Preheat oven to 375 degrees F.
Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.
Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!

ROSEMARY-ROASTED BEEF TENDERLOIN WITH GORGONZOLA BUTTER

Rosemary-Roasted Beef Tenderloin With Gorgonzola Butter image

Make and share this Rosemary-Roasted Beef Tenderloin With Gorgonzola Butter recipe from Food.com.

Provided by BethR

Categories Meat

Time 23m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1/4 lb gorgonzola, softened
1/4 cup unsalted butter, softened
3 tablespoons olive oil
3 1/2 lbs beef tenderloin steaks, cut crosswise into eight to ten 1 1/4-inch-thick steaks
1/4 cup Dijon mustard
3/4 cup fresh rosemary leaf, chopped
fresh ground black pepper

Steps:

Discard Gorgonzola rind and in a small bowl stir together cheese and butter until smooth.
On a sheet of plastic wrap form Gorgonzola butter into a log about 4 inches long.
Chill log, wrapped in plastic wrap, until firm, at least 1 hour.
Butter may be made 1 week ahead.
Preheat oven to 450°F.
In a 12-inch heavy skillet (preferably cast-iron) heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear half of steaks until browned, about 2 minutes on each side, transferring to a shallow baking pan.
Sear remaining steaks in remaining 1 1/2 tablespoons oil in same manner.
When steaks are just cool enough to handle, spread tops and sides with mustard and sprinkle with rosemary, pepper, and salt to taste.
Roast steaks in middle of oven 8 minutes for medium-rare (coating should just begin to brown).
Transfer steaks to a cutting board and let stand about 3 minutes.
Cut butter into about 20 thin slices.
Cut each steak in half horizontally.
Tuck a butter slice between steak halves and top steaks with another butter slice.

Nutrition Facts : Calories 725.8, Fat 62, SaturatedFat 25.9, Cholesterol 166.8, Sodium 382.1, Carbohydrate 1.5, Fiber 0.6, Sugar 0.3, Protein 38.7

Tips:

To ensure the buffalo tenderloin cooks evenly, slice it against the grain into 1-inch thick medallions.
For a more intense flavor, marinate the tenderloin in the rosemary, garlic, and olive oil mixture for at least 30 minutes before cooking.
Sear the tenderloin over high heat to create a nice crust, then reduce the heat and cook until the internal temperature reaches 145°F for medium-rare or 160°F for medium.
To make the gorgonzola butter, simply mix together softened butter, crumbled gorgonzola cheese, chopped parsley, and a pinch of salt and pepper.
Serve the roasted buffalo tenderloin with the gorgonzola butter, grilled vegetables, and your favorite sides.

Conclusion:

This rosemary roasted buffalo tenderloin with gorgonzola butter is a delicious and elegant dish that is perfect for a special occasion meal. The tenderloin is cooked to perfection and the gorgonzola butter adds a rich and flavorful touch. This dish is sure to impress your guests and is a great way to enjoy buffalo tenderloin.