Gourmet Food

Thursday, November 29, 2012

The Best Beef Tenderloin

And of course it's from The Barefoot Contessa.  She serves it with a Gorgonzola sauce but I like to just serve it with caramelized onion mashed potatoes and if it's summer, a half of a head of romaine that has been grilled until slightly charred and served with a blue cheese dressing.  I've included the Gorgonzola sauce recipe.  Just in time for the holidays!


    Barefoot Contessa (Ina Garten) 

    Recipe Introduction


    Prep Time: 5 min
    Inactive Prep Time: 20 min
    Cook Time: 25 min
    Level: Easy
    Serves: 8 to 10 servings
    Recipe Link: http://foodnetwork.com

    List of Ingredients




    1 (4 to 5 pound) fillet of beef, trimmed and tied
    2 tablespoons unsalted butter, at room temperature
    1 tablespoon kosher salt
    1 tablespoon coarsely ground black pepper

    Recipe



    Preheat the oven to 500 degrees F.
    Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for approximately 25 minutes for rare and 30 minutes for medium-rare. (oven thermometer should read 145 degress for med-rare)

    Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.



    Note: Be sure your oven is very clean or the high temperature will cause it to smoke.


    Gorgonzola Sauce
    Prep Time: 10 min
    Inactive Prep Time: 0 min
    Cook Time: 50 min Level:
    Easy Serves: 3 cups

    Ingredients:
    4 cups heavy cream
    3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
    3 tablespoons freshly grated Parmesan
    3/4 teaspoon kosher salt
    3/4 teaspoon freshly ground black pepper
    3 tablespoons minced fresh parsley


    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.



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