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Pasta with Gorgonzola Sauce and Beef Tenderloin

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Ingredients

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For the Pasta:

  • 12 oz pasta (fettuccine, tagliatelle, or penne)
  • 1 tablespoon salt (for boiling water)
  • 1 tablespoon olive oil

For the Beef Tenderloin:

  • 1 lb beef tenderloin, cut into medallions or strips
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika (optional)
  • 1 teaspoon fresh rosemary or thyme, finely chopped

For the Gorgonzola Sauce:

  • 1 tablespoon unsalted butter
  • 1 cup heavy cream
  • 4 oz gorgonzola cheese, crumbled
  • ¼ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional, for heat)
  • ¼ cup Parmesan cheese, grated
  • 1 teaspoon cornstarch (optional, for thickening)

For Garnishing:

  • Fresh parsley, chopped
  • Extra Parmesan cheese
  • Crushed walnuts (optional, for added crunch)

Instructions

 Cook the Pasta:

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook according to the package instructions until al dente.
  3. Reserve ½ cup of pasta water, then drain the pasta and toss it with olive oil to prevent sticking. Set aside.

2. Prepare the Beef Tenderloin:

  1. Heat a large skillet over medium-high heat and add olive oil.
  2. Season the beef with salt, pepper, garlic powder, smoked paprika (if using), and fresh rosemary or thyme.
  3. Sear the beef for 3-4 minutes per side until browned and cooked to desired doneness. For medium-rare, cook to an internal temperature of 130-135°F (55-57°C).
  4. Remove the beef from the skillet and let it rest while you prepare the sauce.

3. Make the Gorgonzola Sauce:

  1. In the same skillet, reduce the heat to medium and melt the butter.
  2. Add the heavy cream and bring to a gentle simmer.
  3. Stir in the crumbled gorgonzola cheese, Parmesan cheese, salt, black pepper, and red pepper flakes (if using).
  4. Cook for 3-5 minutes, stirring frequently, until the cheese is melted and the sauce is smooth.
  5. If the sauce is too thin, mix 1 teaspoon of cornstarch with 1 tablespoon of water, then stir it into the sauce to thicken.

4. Assemble the Dish:

  1. Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
  2. Slice the rested beef tenderloin into strips or keep as medallions, then place it on top of the pasta.

5. Garnish and Serve:

  1. Sprinkle with fresh parsley, extra Parmesan cheese, and crushed walnuts (if using) for added texture.
  2. Serve immediately and enjoy!

Nutrition

Find it online: https://goodeatshome.com/pasta-with-gorgonzola-sauce-and-beef-tenderloin/