Pasta with Gorgonzola Sauce & Beef Tenderloin


Every time I make this dish, I’m pleasantly surprised by how quickly it comes together. The ingredient list may seem daunting, as well as the amount of steps involved, but the timing of the various components actually works out well!

Pasta with Gorgonzola Sauce & Beef Tenderloin (adapted from Good Life Eats)

Makes 2-3 servings

1 lb filet mignon, cut into 2 inch pieces

5 tablespoons balsamic vinegar

2 teaspoons brown sugar

1 teaspoon salt

1/2 teaspoon black pepper

8 ounces uncooked linguine pasta

2 teaspoons olive oil

2 teaspoons butter

3/4 cup 35% cream (half-and-half also works)

1/2 cup chicken broth

1/3 cup Gorgonzola cheese, crumbled

1 tablespoon Parmesan cheese, grated

Salt and pepper, to taste

Combine the filet mignon with the balsamic vinegar, brown sugar, salt, and pepper in a small bowl and let marinate, tossing occasionally. Heat a pot of salted water to boil,  add the linguine, and cook according to the package instructions (probably 8-10 minutes). Drain the linguine and set aside.

Heat the olive oil in a saute pan over medium heat. Add the filet mignon and cook for 2-3 minutes until browned on one side, then flip the meat and repeat. Meanwhile, heat the butter, cream, and chicken broth in a large saucepan over medium heat. Once it begins to simmer, add the Gorgonzola and the Parmesan, and stir gently until the cheese has melted. Add the linguine and the filet mignon to the pan with the cheese sauce, stir to combine, lower the heat to medium-low, and cover. Add salt and pepper as needed. Enjoy!

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