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.