Gorgonzola-Stuffed Beef Tenderloin with Port Wine Sauce
Highlighted under: Comfort Food Recipes
Indulge in the luxurious flavors of Gorgonzola-Stuffed Beef Tenderloin paired with a rich Port Wine Sauce. This dish is the perfect centerpiece for special occasions or a delightful dinner at home.
This Gorgonzola-Stuffed Beef Tenderloin is a showstopper that marries the richness of beef with the creamy tang of Gorgonzola cheese, all enhanced by a luxurious Port Wine Sauce. Perfect for special occasions or a cozy dinner, this dish is sure to impress your guests.
Why You'll Love This Recipe
- The creamy Gorgonzola provides a perfect contrast to the tender beef.
- The Port Wine Sauce adds a deep, rich flavor that elevates the dish.
- Impressive presentation makes it ideal for entertaining.
A Flavorful Fusion
The combination of Gorgonzola cheese and beef tenderloin is a match made in culinary heaven. Gorgonzola, with its creamy texture and bold flavor, enhances the natural richness of the tenderloin, creating a dish that is both savory and luxurious. Each bite offers a delightful contrast, where the buttery tenderness of the beef meets the sharp, tangy notes of the cheese.
Stuffing the beef tenderloin with Gorgonzola not only infuses it with flavor but also adds a layer of moisture, ensuring that the meat remains succulent during cooking. The garlic mixed in with the cheese elevates the overall aroma, making your kitchen smell amazing as it bakes.
The Perfect Sauce
No dish is truly complete without a sauce that ties the flavors together, and the Port Wine Sauce in this recipe does just that. Rich and velvety, the sauce not only complements the beef but also adds a touch of elegance to the plate. The sweetness of the Port wine balances the savory elements, creating a harmonious flavor profile that enhances every bite.
As the sauce simmers and reduces, it thickens beautifully, allowing it to cling to the beef tenderloin. The addition of sautéed shallots contributes a subtle sweetness and depth, making this sauce a standout component of the dish. Drizzling it over the sliced tenderloin creates an impressive presentation that is sure to wow your guests.
Perfect for Special Occasions
Whether you're hosting a holiday gathering or celebrating a special milestone, Gorgonzola-Stuffed Beef Tenderloin is sure to impress. Its sophisticated flavors and beautiful presentation make it an ideal centerpiece for any dinner party. Your guests will be captivated not only by the taste but also by the effort you put into creating such a stunning dish.
Pair this dish with a side of roasted vegetables or creamy mashed potatoes, and you have a complete meal that feels both special and comforting. Don't forget to pour a glass of the same Port wine you used for the sauce; it will enhance your dining experience and leave a lasting impression.
Ingredients
For the Beef Tenderloin
- 2 pounds beef tenderloin
- 6 ounces Gorgonzola cheese, crumbled
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh rosemary, chopped (for garnish)
For the Port Wine Sauce
- 1 cup Port wine
- 1 cup beef broth
- 1 shallot, finely chopped
- 2 tablespoons butter
- 1 teaspoon cornstarch (optional, for thickening)
Ensure all ingredients are at room temperature before starting to prepare the dish.
Instructions
Prepare the Beef
Preheat your oven to 400°F (200°C). In a bowl, mix the crumbled Gorgonzola cheese with minced garlic, salt, and pepper. Cut a pocket into the center of the beef tenderloin and stuff it with the cheese mixture.
Sear the Beef
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed beef tenderloin on all sides until browned, about 3-4 minutes per side.
Roast the Beef
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Let it rest for 10 minutes before slicing.
Make the Port Wine Sauce
In the same skillet, add chopped shallot and sauté until translucent. Pour in the Port wine and beef broth, scraping up any browned bits. Simmer for 10 minutes until reduced.
Slice the beef tenderloin and serve with the Port wine sauce drizzled over the top.
Tips for Success
To achieve the perfect medium-rare beef tenderloin, use a meat thermometer to check the internal temperature. Aim for 135°F (57°C) and remember to let the meat rest before slicing. This allows the juices to redistribute, ensuring every slice is juicy and tender.
When making the Port Wine Sauce, don't rush the reduction process. Allowing the sauce to simmer for the full time will enhance the flavors and create a richer sauce. If you prefer a thicker consistency, dissolve cornstarch in a bit of cold water and add it to the sauce as it simmers.
Wine Pairing Suggestions
When serving Gorgonzola-Stuffed Beef Tenderloin, consider pairing it with a full-bodied red wine. A Cabernet Sauvignon or a Merlot complements the richness of the beef and the bold flavors of the Gorgonzola. These wines will enhance the dining experience and balance the dish's savory elements.
If you're looking for something a bit different, a robust Malbec can also be an excellent choice. Its dark fruit flavors and hints of spice will mirror the complexity of the Port Wine Sauce, making every bite a delight.
Leftovers and Storage
If you happen to have leftovers, store the sliced beef tenderloin in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or on the stovetop to prevent drying out. The flavors often deepen overnight, making the leftovers just as delicious as the first serving.
The Port Wine Sauce can also be stored in the fridge for a few days. Reheat it on low heat, adding a splash of beef broth to loosen it if necessary. Using leftovers creatively, such as in sandwiches or salads, can extend the enjoyment of this gourmet dish.
Questions About Recipes
→ Can I use another type of cheese?
Yes, blue cheese or feta can be excellent substitutes for Gorgonzola.
→ How do I know when the beef is done?
Use a meat thermometer; 135°F (57°C) is ideal for medium-rare.
→ Can I prepare this dish in advance?
You can prepare the stuffing and sauce ahead of time, then assemble and cook the tenderloin just before serving.
→ What side dishes pair well with this recipe?
Roasted vegetables or mashed potatoes work beautifully with this dish.
Gorgonzola-Stuffed Beef Tenderloin with Port Wine Sauce
Indulge in the luxurious flavors of Gorgonzola-Stuffed Beef Tenderloin paired with a rich Port Wine Sauce. This dish is the perfect centerpiece for special occasions or a delightful dinner at home.
Created by: Emma Johnson
Recipe Type: Comfort Food Recipes
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
For the Beef Tenderloin
- 2 pounds beef tenderloin
- 6 ounces Gorgonzola cheese, crumbled
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh rosemary, chopped (for garnish)
For the Port Wine Sauce
- 1 cup Port wine
- 1 cup beef broth
- 1 shallot, finely chopped
- 2 tablespoons butter
- 1 teaspoon cornstarch (optional, for thickening)
How-To Steps
Preheat your oven to 400°F (200°C). In a bowl, mix the crumbled Gorgonzola cheese with minced garlic, salt, and pepper. Cut a pocket into the center of the beef tenderloin and stuff it with the cheese mixture.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed beef tenderloin on all sides until browned, about 3-4 minutes per side.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Let it rest for 10 minutes before slicing.
In the same skillet, add chopped shallot and sauté until translucent. Pour in the Port wine and beef broth, scraping up any browned bits. Simmer for 10 minutes until reduced. Add butter to finish and season with salt and pepper.
Nutritional Breakdown (Per Serving)
- Calories: 480 kcal
- Total Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 150mg
- Sodium: 650mg
- Total Carbohydrates: 18g
- Dietary Fiber: 0g
- Sugars: 4g
- Protein: 40g