Description
This rich and savory Gorgonzola Pasta with Beef Tenderloin features tender filet mignon medallions seared to perfection and tossed in a creamy Gorgonzola and Parmesan cheese sauce. Enhanced with balsamic vinegar and a hint of sweetness, this elegant dish combines the robust flavors of beef with a luscious cheese sauce over perfectly cooked linguine or fettuccini, making it an ideal gourmet meal for special occasions or a decadent weeknight dinner.
Ingredients
Beef Medallions
- 1 lb. filet mignon, cut into 2-inch medallions
- 3 tablespoons balsamic vinegar
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
Cooking Fat
- 2 teaspoons olive oil
- 2 teaspoons butter
Sauce
- 3/4 cup half-and-half
- 1/4 cup chicken broth
- 1/4 cup crumbled Gorgonzola cheese, plus extra for garnish
- 1 tablespoon freshly grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Pasta
- 6 ounces uncooked pasta, linguine or fettuccini
Instructions
- Marinate the Beef: Toss the filet mignon medallions with the balsamic vinegar, brown sugar, salt, and pepper. Let the mixture rest in the refrigerator for 20 minutes to allow the flavors to meld and tenderize the beef.
- Cook the Pasta: Meanwhile, bring a large pot of water to a boil. Add a pinch of salt and cook the linguine or fettuccini according to the package directions until al dente. Drain the pasta and set aside.
- Sear the Beef Medallions: Heat the olive oil in a sauté pan over medium heat. Place the marinated beef medallions in the pan without stirring and cook for 2 to 3 minutes to develop a nice brown crust. Flip the medallions and cook the other side for an additional 2 to 3 minutes for medium-rare. Adjust cooking time if you prefer your beef more well done.
- Keep Beef Warm: Remove the beef medallions from the pan and cover them to keep warm while you prepare the sauce.
- Prepare the Cheese Sauce: In a separate saucepan, combine the butter, half-and-half, chicken broth, and white wine (note: the recipe mentions white wine in instructions but not in ingredients—approximate 2 tablespoons can be used). Heat gently and bring to a slow simmer. Add the Parmesan cheese and crumbled Gorgonzola, stirring until the cheeses melt and blend smoothly into the sauce.
- Season the Sauce: Season the sauce with salt and pepper to taste. Let it simmer for 2 minutes while stirring frequently to ensure the cheese is fully incorporated and the sauce thickens slightly.
- Toss and Serve: Combine the cooked pasta with the cheese sauce and gently toss in the beef medallions. Plate the dish and garnish with additional crumbled Gorgonzola cheese for an extra touch of flavor and presentation.
Notes
- Marinating the beef tenderloin helps infuse it with flavor and tenderizes the meat for a better texture.
- If white wine is not available, you can substitute with an equal amount of extra chicken broth or omit entirely for a non-alcoholic version.
- Be careful not to overcook the beef medallions to keep them tender and juicy.
- Use freshly grated Parmesan for best flavor impact.
- Serve immediately after tossing to enjoy the sauce at its creamiest consistency.
- Prep Time: 10 minutes (plus 20 minutes marinating)
- Cook Time: 25 minutes
- Category: Stovetop
- Method: Stovetop
- Cuisine: Italian
