Decadent Gorgonzola Pasta with Rosemary Beef Tenderloin
This lusciously rich dish is made for self indulgence times when someone, perhaps yourself, really needs a reward! I was introduced to this luxurious Gorgonzola pasta sauce about five years ago when Roy and I were in Chicago. Chicago is a great town, but the weather is cold and windy if it isn't late spring or summer. Plus, it always takes longer to get somewhere than the GPS indicates - and even with a GPS, a visitor can get lost. At the end of a day of driving around to different meetings, Roy asked a business acquaintance about good restaurants close by. He gave Roy the name of a couple of Italian ones and we picked the easiest one to navigate to. I usually try to avoid too many carbs and typically order just a meat dish, but that night I succumbed to pasta with Gorgonzola sauce because I thought I had earned it! The sauce in this post is not any harder to make than a regular Alfredo sauce and the beef tenderloin is also super easy to make. Go ahead - you deserve it!
Pasta with Gorgonzola Sauce and Grilled Rosemary Beef Tenderloin
Grilled Rosemary Beef Tenderloin
1 pound beef tenderloin
2 cloves garlic, put through a press
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon fresh minced rosemary
Make a "paste" out of the garlic, salt, pepper, and rosemary. Rub the mixture into all surfaces of the beef. Allow it to sit for 20 minutes before grilling over medium heat, 10 minutes per side. Or, bake in a preheated 400 degrees for 20 minutes. A George Foreman grill could also be used.
After taking it off the grill, let the meat sit for five minutes before slicing it on the bias.
Gorgonzola Pasta Sauce
1 cup cream
1/2 cup crumbled Gorgonzola cheese
3 tablespoons grated Parmesan cheese
1 tablespoon butter
1/2 teaspoon minced fresh rosemary
1/4 teaspoon pepper
(pinch salt only if needed to your taste)
8 oz. linguine or other pasta cooked according to package directions
Melt butter over medium low heat and saute rosemary just until the butter starts to brown.
Add the cream and continue to cook until the mixture bubbles. Continue to cook another two minutes, stirring constantly. Don't let the mixture get to a full - out boil. Take off the heat and add the Gorgonzola crumbles and grated Parmesan cheese a little at a time, stirring until smooth.
Place the hot cooked pasta on a serving platter or individual plates and pour the Gorgonzola sauce over it. Arrange the sliced beef tenderloin on top. Garnish with a bit of rosemary and some additional cheese crumbles if you still have some left. A simple green salad would round it out.