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Pasta with Gorgonzola Sauce and Beef Tenderloin

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 with Gorgonzola Sauce and Beef Tenderloin, 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 2 darling children.

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Regardless of the lack of romance in the atmosphere, this Pasta with Gorgonzola Sauce and 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.

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The meat is so incredibly tender even though you hardly do a thing to it.

The whole recipe for Pasta with Gorgonzola Sauce and Beef Tenderloin 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.

Better luck next time.

Happy Valentine’s Day!

XOXO

 

Pasta with Gorgonzola Sauce and Balsamic Beef Tenderloin

a GoodLife Eats creation

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  • 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, linquine or fettuccini

Toss the filet mignon medallions with the balsamic vinegar, brown sugar, salt, and pepper. Let rest in the refrigerator for 20 minutes.

Meanwhile, prepare a pot of water to boil and cook pasta according to package directions. Drain and set aside.

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.

Remove from heat and cover to keep warm. (If you would like the meat more well done, cook for additional time)

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.

Season to taste with salt and pepper. Let simmer for 2 minutes, stirring to ensure the cheese has dispersed evenly.

Toss the pasta with the sauce and filet mignon medallions. Garnish with additional Gorgonzola.

Note: just before serving the Pasta with Gorgonzola Sauce and Beef Tenderloin, I threw the asparagus into the pan I cooked the beef in.

Sauteed it for a minute, poured 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 it drizzled with some of the pan drippings you cooked it in.

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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!