Shelly's Recipe

BEEF TENDERLOIN WITH GORGONZOLA AND PORCINI MUSHROOM SAUCE

Category: Roasts/Tenderloin - Beef

4 pounds tenderloin beef, trimmed
1 tsp salt, divided
1 tsp black pepper, freshly ground, divided
7 tbsp olive oil, divided
1/2 pound porcini mushroom, sliced
2 shallots, finely chopped
1 tbsp fresh thyme, chopped
1/2 cup dry white wine
4 ounces gorgonzola cheese
2 cups mayonnaise
1 tbsp dijon mustard

For the beef tenderloin: Preheat the oven to 350. Season tenderloin with 1/2 tsp salt and 1/2 tsp pepper.

Heat 1/4 cup olive oil in a large, heavy braising pan over high heat. When the oil is hot, carefully place the tenderloin in the pan. Cook until browned on all sides, about 3 to 4 minutes a side. Transfer to a foil-lined baking sheet and bake until a meat thermometer reads 140 degrees for medium-rare, about 20 minutes. Remove the beef from the oven, loosely cover with foil, and let the beef rest for 10 to 15 minutes.

For the sauce: Heat the remaining olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes. Add the thyme, white wine, 1/2 tsp salt, and 1/2 tsp pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes. Let cool slightly.

Put the gorgonzola cheese, mayonnaise, and mustard in a food processor and combine until smooth. Transfer the gorgonzola cheese mixture to a medium bowl. Gently, stir the mushroom mixture into the cheese mixture.

Slice the beef tenderloin into 1-inch thick slices and serve on a platter. Transfer the cheese sauce to a serving bowl and invite guests to dollop their beef with the cheese sauce.