Gorgonzola Cream Sauce Pasta with Beef Tenderloin

|

I've been jonesing for beef lately. Greg and I don't eat a lot of meat in general, but we definitely don't buy beef very often. It's better for our arteries (and vegetarian food is cheaper to make), so I'm cool with it. But sometimes, I get the red meat itch. It's probably an iron deficiency or something, but I consider it divine intervention from the great cow in the sky.

Knowing my proclivities for all things cheese and pasta, you can imagine the way this recipe struck me last week. "MY GOD. OH, MY GOD. THERE IS BEEF TENDERLOIN AND PASTA AND GORGONZOLA CREAM SAUCE, GREG! GORGONZOLA CREAM SAUCE AND BEEF TENDERLOIIIIIIIN!" Greg was slightly less animated than me (it's hard to beat me in a test of food-related animatedness), but said something along the lines of "Ohhhh-h0-ho-ho, my god."

So, I ponied up an obscene amount of money for a beautiful 1 1/2 pound beef tenderloin. I think you could easily use a skirt steak to save money--and you should if you're not making this for company. I did make this for special guests, so they got the good stuff. And it was worth it. This pasta is magical.

Gorgonzola Cream Sauce Pasta with Beef Tenderloin (from Great Chicago Italian Recipes)
-1 pound of Farfalle pasta
-2 tablespoons extra virgin olive oil
-1 tablespoon butter
-1 bunch long green onions, chopped
-2 cloves garlic, chopped
-8 baby portabella mushrooms, sliced
-1 pound beef tenderloin, cut into thin strips (**To stretch this a bit more, or to add a little more heft, you can put in 1 1/2 pounds of beef.**)
-1/2 cup black mission olives, pitted and sliced
-1/2 tsp of salt
-1/2 tsp fresh ground black pepper
-1/2 cup white wine
-1/2 cup beef broth
-1 cup of heavy whipping cream
-6 fresh sage leaves
-6 ounces gorgonzola cheese, crumbled
-1/4 cup fresh Italian flat leaf parsley
-1/2 cup fresh grated parmesan cheese

1. In a large pot of salted boiling water cook the pasta until al dente. Around 10 to 12 minutes.

2. In the meantime, in a large frying pan heat the oil and garlic. Saute the onions, garlic and mushrooms for 2 minutes. Stir in the beef and cook until the outside surface no longer pink.
Stir in the olives and season with the salt and pepper.

3. Add the wine and the broth and reduce by half.

4. Add the cream and the sage and cook for about 5 minutes more. Add the gorgonzola cheese and stir until melted. Drain the pasta and add it to the sauce.

5. Garnish with parsley and serve with Parmesan cheese.

-Serves 6 amply

Verdict: Incredible. The sauce was sharp with lovely gorgonzola flavor; rich, but not too heavy. I loved that it was studded with tender mushrooms and olives. The beef rounded out the pasta; tender and flavorful--the perfect understated complement to the powerhouse sauce. I would make this again in a heartbeat, whether for company or just us.

11 comments:

Katie said...

Oh my Lordy...I literally drooled when I saw this.
Anyways, as far as Springfield restaurants, D'Arcy's Pint is definitely the place to go for horseshoes!

Jen Cruz said...

So happy to have been one of the special guests! It was comfort food of the highest level!

Chris said...

I second that emotion! That beef and cheese medley brought me to my knees. I think I remember flooding Heather with a steady stream of compliments in between forkfuls of this delectable dish. I was also surprised at how filling it was considering the sauce was so light on the pasta. This dish seemed to be so well rounded as to be called upon any time of the year.

One thing is for sure, this dish certainly made the long trip to see you that much more pleasurable. Keep cooking classy you nasty ass honey badger! ;)

Megan said...

I have been looking for a use for some frozen skirt steak! Thanks!

And, I bet I could rival you in a food animatedness conest. :)

d.n.williamson said...

Have you had the mushroom stroganoff with beef at Noodles & Company? I LOVE that and this looks similar (but I'm sure MUCH better). Any clue if the taste is similar? I suppose I'll make it either way, but...

Leanna @ Raptortoe said...

I want carbs and cream and beeeef!

Susan said...

Damn, that looks good! Tenderloin is such a wonderful treat! I agree with the folks above - comfort food with the Zsa-zsa treatment! Bzzzzz!

Jill@MadAboutMacarons said...

Great combination and lots of lovely flavours! Nice touch with the sage, too.

Reeni said...

My mouth is watering thinking of all these flavors together! I love gorgonzola! This is paradise.

Angie's Recipes said...

This looks so mouthwatering!

Simply Life said...

oh this does sound like a great dish to have with company!

Post a Comment