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Pasta with Gorgonzola Sauce and Beef Tenderloin

Creamy Gorgonzola Pasta is tossed with balsamic beef tenderloin for the ultimate pasta dinner! Serve with sautéed greens or steamed veggies for a complete meal.

A plate of gorgonzola pasta with beef tenderloin chunks and asparagus.

Creating This Gorgonzola Pasta Recipe

This Valentine’s Day did not turn out nearly as romantic as I had envisioned it, but these things happen.

We did enjoy a wonderful dinner — thanks to this recipe for pasta smothered in gorgonzola sauce — even if our 4-year-old was at the table with us, the kitchen was a mess with dishes, and the family room was strewn with toys.

We had a great, candle lit, fireplace glowing, music playing dinner last year. I guess we’ve used up our quota for a while. Such is the life when you have two darling children.

Regardless of the lack of romance in the atmosphere, this gorgonzola pasta with beef tenderloin did taste wonderful and was definitely something worth blogging about.

I was so lucky that filet mignon was on sale at Sunflower Market and that I was able to get a small 1 pound package for this meal. A little bit goes a long way. The meat is so incredibly tender even though you hardly do a thing to it.

The whole recipe for gorgonzola cream sauce pasta comes together incredibly fast, as it should since my original plan was to make dinner while my husband was upstairs putting kids to bed.

Then, surprise him with the whole shebang (or maybe that wouldn’t be a surprise since that is what I did last year), but oh well. It wouldn’t be any fun if life was perfect every day!

Ingredients needed to make gorgonzola pasta sauce on a wood cutting board.

Ingredients for the Gorgonzola Pasta

The beef tenderloin and gorgonzola pasta sauce require a little TLC, but everything comes together quickly once you start the recipe. Here’s what goes into this romantic pasta dinner:

  • Filet mignon
  • Balsamic vinegar
  • Brown sugar
  • Salt and pepper
  • Olive oil
  • Butter
  • Half and half
  • Chicken broth
  • White wine
  • Gorgonzola cheese
  • Parmesan cheese
  • Pasta of choice

For the complete ingredient list and detailed instructions, don’t forget to scroll to the bottom of this post for the FREE printable recipe card.

How to Make Gorgonzola Pasta with Beef Tenderloin

Here are the basic steps to making this gorgonzola cream sauce pasta:

  1. Toss the filet mignon medallions with some balsamic vinegar, brown sugar, salt, and pepper. Let rest in the refrigerator for 20 minutes.
  2. Meanwhile, cook the pasta according to package directions. Drain and set aside.
  3. In a pan, heat the oil over medium heat. Add the beef and cook without turning for 2-3 minutes, or until browned. Turn and repeat.
  4. Remove from heat and cover to keep warm.
  5. Combine the butter, half and half, chicken broth, and white wine in a saucepan. Bring to a slow simmer and stir in the Parmesan and Gorgonzola.
  6. Season to taste with salt and pepper. Let simmer for 2 minutes.
  7. Toss the pasta with the gorgonzola sauce and filet mignon medallions. Garnish with additional Gorgonzola.

The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.

gorgonzola cream sauce pasta with asparagus on a white plate

Can This Recipe Be Made Gluten-Free?

Yes, simple substitute your favorite gluten-free pasta. We love the Trader Joes Organic Brown Rice and Quinoa Fusilli Pasta.

Can the White Wine Be Omitted?

Yes, you can substitute it with additional chicken broth. Just note that omitting the wine will make for a less rich gorgonzola sauce.

Tips for Making Gorgonzola Cream Sauce Pasta

Just before serving the pasta, I threw some asparagus into the pan I cooked the beef in. I sauteed it for a minute, poured in 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 the asparagus drizzled with some of the pan drippings you cooked it in.

You could also serve this pasta in gorgonzola sauce with steamed broccoli or another veggie of choice.

What Readers Are Saying

Made this dish tonight with leftover tenderloin – it was delicious! Served greens and heirloom tomatoes tossed in balsamic vinaigrette on the side. Perfection!” — Rhonda

Just got finished making and eating this! So delicious and EASY to make! Thank you for posting this!” — Ashley

Mmmm. Made this for dinner tonight, but used blue cheese, since I had it on hand. So yummy. My kiddos loved the steak.” — Stephanie

More Easy Pasta Dinners:

This super simple One-Pot Pasta features fresh spinach and sun dried tomatoes for a pop of flavor and color. 

One Skillet Baked Ziti with Meat Sauce is the perfect, easy comforting pasta dish. 

Chuck roast is cooked until tender with garlic, herbs, and plenty of tomatoes in this Instant Pot Italian Beef Ragu with Pappardelle for a delicious and hearty family pasta night recipe.

A simple, just-spicy-enough Arrabbiata Sauce you can make from pantry ingredients. Serve it with anything — chicken, sausages, pasta, even your morning eggs!

These Chicken Lasagna Roll Ups are stuffed with chicken, artichoke hearts, and sautéed mushrooms. The rolls are then smothered in a roasted garlic creamy white sauce.

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Beef Tenderloin Pasta with Gorgonzola

Gorgonzola Pasta with Beef Tenderloin

Yield: 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Chill Time: 20 minutes
Total Time: 35 minutes

Creamy Gorgonzola Pasta is tossed with balsamic beef tenderloin for the ultimate pasta dinner! Serve with sautéed greens or steamed veggies for a complete meal.

Ingredients

  • 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
  • 2 teaspoons olive oil
  • 2 teaspoons butter
  • 3/4 cup half-and-half
  • 1/4 cup chicken broth
  • 1/4 cup dry white wine
  • 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
  • 8 ounces uncooked pasta, linguine or fettuccini

Instructions

    1. Toss the filet mignon medallions with the balsamic vinegar, brown sugar, salt, and pepper. Let rest in the refrigerator for 20 minutes.
    2. Meanwhile, prepare a pot of water to boil and cook pasta according to package directions. Drain and set aside.
    3. 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.
    4. Remove from heat and cover to keep warm. (If you would like the meat more well done, cook for additional time).
    5. Combine the butter, half and half, chicken broth, and white wine in a saucepan. Bring to a slow simmer and stir in the Parmesan and Gorgonzola.
    6. Season to taste with salt and pepper. Let simmer for 2 minutes, stirring to ensure the cheese has dispersed evenly.
    7. Toss the pasta with the sauce and filet mignon medallions. Garnish with additional Gorgonzola.

Notes

Note: just before serving the Pasta with Gorgonzola Sauce and Beef Tenderloin, I threw the asparagus into the pan I cooked the beef in. I sauteed it for a minute, poured in 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 the asparagus drizzled with some of the pan drippings you cooked it in

Nutrition Information
Yield 2 Serving Size 1
Amount Per Serving Calories 1553Total Fat 65gSaturated Fat 29gTrans Fat 1gUnsaturated Fat 29gCholesterol 278mgSodium 1379mgCarbohydrates 139gFiber 6gSugar 14gProtein 90g

GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Rhonda

Wednesday 25th of March 2015

Made this dish tonight with leftover tenderloin--it was delicious! Served greens and heirloom tomatoes tossed in balsamic vinaigrette on the side. Perfection!

Ashley

Sunday 23rd of January 2011

Just got finished making and eating this! So delicious and EASY to make! Thank you for posting this!

Theresa

Saturday 18th of September 2010

This looks great, but am I the only one that noticed the half and half and chicken broth are not used in the directions??

Theresa

Saturday 18th of September 2010

Thank you so much I am making this tonight for dinner!

Katie

Saturday 18th of September 2010

Theresa - actually they are used. If you read the directions it says to combine the butter through white wine. Ingredients following those instructions would be butter, half and half, chicken broth, and white wine. This is common recipe lingo when working with items from a list rather than naming everything individually. But I will edit to avoid any confusion in the future. Sorry it didn't make sense to you.

Cari Snell

Saturday 31st of July 2010

Love the gorgonzola paired with the filet! Yum! I'd love to feature your recipe with full links ad credits back to you on my site, www.canigettherecipe.com if you are keen, Katie! Please let me know!All the best,Cari

Megan

Friday 26th of February 2010

This is a perfect meal for valentines. My hubs would love this dish. Who am I kidding, forget the hubs, I would LOVE this dish. To the printer it goes!

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