Beef Tenderloin with Gorgonzola Sauce and Stuffed Tomatoes
A red wine marinade does the heavy lifting, then a hot pan gives the tenderloin its golden crust. The gorgonzola sauce comes together in minutes and the tomatoes bake while the meat rests. It looks like a dinner-party plate, but the whole thing goes from pan to table without any fuss.
🛒 Ingredients
4 servings
- 800 g beef tenderloin, trimmed
- 4 garlic cloves, crushed
- 200 ml dry red wine
- 1 tsp dried herbes de Provence
- Fine sea salt
- 50 g unsalted butter
- 100 g gorgonzola
- 100 g button mushrooms
- 50 g thick crème fraîche (or sour cream)
- 200 ml whole milk
- 1 tbsp cornstarch
- Freshly grated nutmeg
- Freshly ground black pepper
- 4 ripe but firm tomatoes
- 1 yellow onion, finely chopped
- 2 garlic cloves, crushed
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Directions
- 1
Place the tenderloin in a shallow dish. Rub it with the salt, crushed garlic and herbes de Provence, then pour over the red wine. Cover and marinate in the fridge for 1 hour, turning the meat halfway through.
- 2
Meanwhile, make the sauce: blend the gorgonzola, crème fraîche, milk, cornstarch, a pinch of nutmeg and pepper until completely smooth.
- 3
Melt a knob of butter in a saucepan, pour in the cheese mixture and cook over low heat, whisking constantly, until the sauce coats the back of a spoon. Set aside off the heat.
- 4
Wash the tomatoes, slice a lid off the top and scoop out the seeds and flesh with a spoon. Salt the insides and turn them upside down on a rack to drain.
- 5
Finely chop the onion and mix it with the remaining garlic, a pinch of herbes de Provence and pepper.
- 6
Fill each tomato with this mixture, replace the lid and set aside.
- 7
Drain the tenderloin and pat it dry with kitchen paper. Sear it in a pan with the butter and a drizzle of olive oil, 3 to 4 minutes per side depending on thickness, until deeply browned.
- 8
Rest the meat for 5 minutes under foil before slicing.
- 9
Gently reheat the sauce, stir in the sliced mushrooms and a pinch of nutmeg, then add the meat's resting juices.
- 10
Bake the stuffed tomatoes for 10 minutes at 180 °C (350 °F). Serve the sliced tenderloin with the sauce and the tomatoes alongside.
💡 Chef's Tip
Make the gorgonzola sauce just before serving — it thickens as it cools and the cheese can turn grainy if you reheat it hard. For a pink centre, sear 3 minutes per side on a 4 cm thick piece, then let the meat rest 5 minutes: that rest is what keeps the juices inside.
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Same category — Main Dishes
Same difficulty — Medium
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