Rosemary Roasted Beef Tenderloin with Gorgonzola Butter
Elevate your dinner table with this gourmet Rosemary Roasted Beef Tenderloin with Gorgonzola Butter—a dish that’s as impressive as it is indulgent. Perfectly tender and juicy beef tenderloin is infused with the earthy aroma of fresh rosemary and garlic, then seared to golden perfection before roasting to medium-rare. Crowned with a luscious Gorgonzola butter, made from creamy gorgonzola cheese, lemon zest, and parsley, each bite is a harmonious balance of richness and brightness. This elegant recipe is surprisingly easy to prepare, making it ideal for holidays or special occasions. Serve with your favorite sides for a restaurant-quality meal that will leave everyone raving. Ready in just an hour, this showstopping dish highlights bold flavors and classic techniques, truly showcasing how simple ingredients can create unforgettable results. Perfect keywords: rosemary beef tenderloin, gorgonzola butter, roasted beef recipe, easy gourmet dinner.
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Recipe Information
Ingredients
- 3 lbs Beef tenderloin (trimmed)
- 2 tbsp Fresh rosemary (chopped)
- 4 cloves Garlic (minced)
- 2 tbsp Olive oil
- 1.5 tsp Salt
- 1 tsp Black pepper (freshly ground)
- 0.5 cup Unsalted butter (softened)
- 0.25 cup Gorgonzola cheese (crumbled)
- 1 tbsp Fresh parsley (chopped)
- 1 tsp Lemon zest
Instructions
Preheat the oven to 425°F (220°C). Pat the beef tenderloin dry with paper towels.
In a small bowl, combine chopped rosemary, minced garlic, olive oil, salt, and black pepper. Rub the mixture evenly over the surface of the beef tenderloin.
Heat a large oven-safe skillet over medium-high heat. Sear the beef tenderloin for 2-3 minutes on each side until browned.
Transfer the skillet to the preheated oven and roast the tenderloin for about 25-30 minutes, or until a meat thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare.
While the beef is roasting, prepare the Gorgonzola butter. In a mixing bowl, combine softened butter, Gorgonzola cheese, chopped parsley, and lemon zest. Mix until well blended. Transfer the butter onto plastic wrap and shape it into a log. Refrigerate until firm.
Once the beef tenderloin is done, remove it from the oven and let it rest on a cutting board for 10 minutes. Tent loosely with aluminum foil to retain heat.
Slice the beef tenderloin into 1-inch thick medallions and serve with a pat of Gorgonzola butter on top of each slice.
Garnish with additional fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 22.9 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 735 mg | 32% | |
| Total Carbohydrate | 1.3 g | 0% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.3 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 88 mg | 7% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 781 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
