Rosemary-Roasted Beef Tenderloin With Gorgonzola Butter

There are few culinary experiences that transport me quite like the aroma of rosemary and searing beef filling my kitchen. It instantly evokes memories of family gatherings, crackling fireplaces, and the sheer joy of a perfectly executed centerpiece. This Rosemary-Roasted Beef Tenderloin, crowned with a melting crown of Gorgonzola butter, is one such dish. It’s a testament to how simple, high-quality ingredients, treated with respect, can create something truly extraordinary. The rich, savory notes of the beef, infused with earthy rosemary, are elevated by the pungent, creamy Gorgonzola butter that pools and melts into every succulent bite, creating a symphony of flavors and textures that always feels like a celebration.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 28 minutes (plus at least 1 hour chilling time for butter)
• Servings: 8
• Yield: 8-10 steaks
• Dietary Type: Gluten-Free

Ingredients

For the Gorgonzola Butter:

• 1/4 lb gorgonzola cheese, softened (discard the rind)
• 1/4 cup unsalted butter, softened

For the Beef Tenderloin:

• 3 1/2 lbs beef tenderloin steaks, cut crosswise into eight to ten 1 1/4-inch-thick steaks
• 3 tablespoons olive oil
• 1/4 cup Dijon mustard
• 3/4 cup fresh rosemary leaf, chopped
• Fresh ground black pepper
• Salt (to taste)

Equipment Needed

• Small bowl
• Plastic wrap
• 12-inch heavy skillet (preferably cast-iron)
• Shallow baking pan
• Sharp knife
• Cutting board

Instructions

1. Prepare the Gorgonzola Butter: Begin by discarding the rind from the gorgonzola cheese. In a small bowl, stir together the softened gorgonzola cheese and the softened unsalted butter until the mixture is smooth and well combined.
2. Shape the Butter Log: Lay a piece of plastic wrap on your work surface. Spoon the gorgonzola butter onto the plastic wrap and shape it into a log about 4 inches long.
3. Chill the Butter: Carefully wrap the gorgonzola butter log tightly in the plastic wrap. Place it in the refrigerator to chill and firm up for at least 1 hour. This step is crucial for being able to slice the butter cleanly. The Gorgonzola butter can be made up to a week in advance and kept chilled.
4. Preheat the Oven: Preheat your oven to 450°F (230°C). Ensure your oven rack is positioned in the middle.
5. Sear the Steaks (First Half): In a 12-inch heavy skillet, preferably cast-iron, heat 1 1/2 tablespoons of olive oil over moderately high heat. You want the oil to be hot but not smoking. Carefully add half of the beef tenderloin steaks to the skillet. Sear them until they are beautifully browned on both sides, which should take about 2 minutes per side. As they finish searing, transfer these steaks to a shallow baking pan.
6. Sear the Steaks (Remaining Half): Add the remaining 1 1/2 tablespoons of olive oil to the same skillet. Once hot, sear the remaining beef tenderloin steaks in the same manner, ensuring they are browned on both sides. Transfer these steaks to the baking pan alongside the first batch.
7. Season the Steaks: Allow the seared steaks to cool just enough so you can handle them comfortably. Once they are cool enough, use a pastry brush or the back of a spoon to spread the tops and sides of each steak with Dijon mustard. Then, generously sprinkle them with the chopped fresh rosemary leaf, along with fresh ground black pepper and salt to taste.
8. Roast the Steaks: Place the prepared baking pan with the seasoned steaks into the preheated oven. Roast the steaks for 8 minutes. This duration is intended to achieve a medium-rare doneness. You’ll notice the mustard and rosemary coating should just begin to brown.
9. Rest the Steaks: Once the roasting time is complete, carefully remove the baking pan from the oven. Transfer the beef tenderloin steaks to a cutting board and allow them to rest for about 3 minutes. This resting period is vital for allowing the juices to redistribute throughout the meat, ensuring a tender and moist result.
10. Prepare the Butter Slices: While the steaks are resting, take the chilled Gorgonzola butter log from the refrigerator. Cut the butter into approximately 20 thin slices.
11. Assemble and Serve: Using a sharp knife, cut each seared and rested steak in half horizontally, creating a pocket. Gently tuck a slice or two of the Gorgonzola butter between the steak halves. Finally, top each assembled steak with another slice of the Gorgonzola butter. Serve immediately, allowing the residual heat of the steak to melt the glorious Gorgonzola butter.

Expert Tips & Tricks

• Butter Consistency is Key: Ensure your gorgonzola and butter are truly softened, not melted, for the easiest mixing and shaping. A slightly firmer log will slice cleaner. If it’s too soft, pop it back in the fridge for 15-20 minutes.
• Searing for Flavor: Don’t overcrowd the skillet when searing. This ensures a good sear, creating that desirable Maillard reaction that builds deep flavor. Work in batches if necessary.
• Roasting Precision: Oven temperatures can vary. For consistent results, use an oven thermometer. The 8-minute roasting time is for medium-rare; adjust by 1-2 minutes for your preferred doneness, but be mindful that overcooking this cut is a culinary tragedy.
• Resting is Non-Negotiable: The 3-minute rest might seem short, but it’s sufficient after such a quick sear and roast. It’s enough to keep the juices in the steak rather than running onto the cutting board.
• Rosemary Versatility: While fresh rosemary is magical here, a finely minced mix of thyme and rosemary can also be lovely. Just be sure to chop it finely to avoid large, woody pieces.

Serving & Storage Suggestions

This Rosemary-Roasted Beef Tenderloin With Gorgonzola Butter is an absolute showstopper and is best served immediately after assembly, allowing the Gorgonzola butter to melt into a decadent sauce. It pairs beautifully with a robust red wine like a Cabernet Sauvignon or a Merlot. For a complete meal, consider serving it alongside creamy mashed potatoes, roasted asparagus, or a simple arugula salad dressed with a lemon vinaigrette to cut through the richness.

Leftovers, should there be any, should be stored in an airtight container in the refrigerator for no more than 2-3 days. The steak will firm up once chilled, and the butter will solidify. To reheat, gently warm the steak in a low oven (around 300°F or 150°C) or in a skillet over low heat. You can also reheat the butter slices separately and add them to the steak just before serving. Avoid microwaving, as it can quickly overcook and dry out the beef.

Nutritional Information

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	725.8 kcal
Calories from Fat		77%
Total Fat	62 g	95%
Saturated Fat	25.9 g	129%
Cholesterol	166.8 mg	55%
Sodium	382.1 mg	15%
Total Carbohydrate	1.5 g	0%
Dietary Fiber	0.6 g	2%
Sugars	0.3 g	1%
Protein	38.7 g	77%

(Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Variations & Substitutions

• Cheese Swap: If Gorgonzola isn’t your preference, try a good quality blue cheese for a similar pungent profile, or even a sharp cheddar or creamy Brie for a milder, yet still delicious, alternative.
• Herb Garden: Feel free to experiment with other complementary herbs like thyme, oregano, or even a hint of garlic powder mixed into the Dijon mustard.
• Spice it Up: For a touch of heat, add a pinch of red pepper flakes to the mustard mixture.
• Tenderloin Alternative: While beef tenderloin is exceptional, you could adapt this concept to a prime rib roast or even thick-cut filet mignon steaks, adjusting cooking times accordingly.

FAQs

Q: How can I ensure my Gorgonzola butter slices cleanly?
A: Make sure both the gorgonzola and butter are softened to room temperature before mixing, and then allow the log to firm up sufficiently in the refrigerator for at least an hour before slicing.

Q: My skillet isn’t cast-iron, can I still sear the steaks?
A: Absolutely! A heavy-bottomed stainless steel skillet will also work well for searing, as it retains heat effectively.

Q: What if I don’t have fresh rosemary?
A: Dried rosemary can be used, but use it sparingly as it is more potent. Start with about 1 to 1.5 tablespoons of finely crumbled dried rosemary and adjust to your taste.

Q: How do I know when the beef is medium-rare without a thermometer?
A: For medium-rare, the steaks should feel tender but slightly springy to the touch, with a little give. You can also use an instant-read thermometer; medium-rare is typically 130-135°F (54-57°C).

Q: Can I prepare the Gorgonzola butter ahead of time?
A: Yes, the Gorgonzola butter can be made up to a week in advance and stored, tightly wrapped, in the refrigerator. Just let it soften slightly before slicing.

Final Thoughts

This Rosemary-Roasted Beef Tenderloin with Gorgonzola Butter is more than just a recipe; it’s an invitation to indulge in a truly memorable meal. It’s the kind of dish that makes any occasion feel special, from a romantic dinner for two to a festive holiday gathering. Don’t be intimidated by its elegance – the steps are straightforward, and the rewards are immense. Gather your ingredients, embrace the process, and savor every exquisite bite. I’d love to hear about your culinary adventures with this dish!