Tagliatelle with Tenderloin and Gorgonzola
“Tagliatelle Filetto e Gorgonzola”
This elegant entrée is a terrific, entertaining dish and a great way to extend expensive beef tenderloin to feed a larger group. Blue cheese aficionados will be pleasantly surprised by the semi-melted chunks distributed throughout the dish.
Preparation Time:
15
min
Cooking Time:
15
min
Servings:
4 or 6
Ingredients
2 tbsp (30 mL)
olive oil
1 lb (454 g)
beef tenderloin, trimmed and cubed
3/4 tsp (4 mL)
each salt and freshly ground pepper (approx.)
1 lb (454 g)
mixed mushrooms such as cremini, oyster and portobello, sliced
1
onion, chopped
2
cloves garlic, minced
1 tsp (5 mL)
finely chopped fresh rosemary leaves
1 cup (250 mL)
each Chianti and beef broth
1/2 cup (125 mL)
35% whipping cream
1 lb (454 g)
Giovanni Panzani Tagliatelle #113
6 oz (175 g)
Gorgonzola cheese, cubed
1/2 cup (125 mL)
chopped fresh parsley leaves
Method
  1. Heat the oil in a large, heavy skillet set over medium-high heat. Toss the beef with the salt and pepper; add to the skillet and brown all over. Remove to a plate; reserve.
  2. Add the mushrooms, onion, garlic and rosemary to the skillet; cook, stirring often, for 5 minutes or until golden. Add the wine and broth; simmer, for 10 minutes or until reduced by half. Stir in the cream and browned beef; simmer gently for 3 to 5 minutes or until thickened.
  3. Meanwhile, prepare the tagliatelle according to package directions. Drop the cheese cubes over the sauce mixture; add the hot, drained tagliatelle and parsley; toss to coat. Adjust the seasonings to taste.
Tips
For better colour and flavour, pat the beef tenderloin dry on paper towels before browning and avoid crowding the pan. Substitute any dry red wine for the Chianti.
Ingredient Notes
Gorgonzola: A blue-veined cheese made from raw cow's milk (sometimes goat's milk) that was traditionally aged in caves. Creamy gorgonzola cheese ranges in flavour from milky to sharp depending on the age. Named for the town outside of Milan in Northern Italy, where the cheese was originally produced, Gorgonzola is delicious in pasta sauces, on pizza and crumbled into salads.
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Tagliatelle with Tenderloin and Gorgonzola

“Tagliatelle Filetto e Gorgonzola”



Preparation time: 15
Cooking time: 15
Servings: 4 or 6


Ingredients

2 tbsp (30 mL)
olive oil
1 lb (454 g)
beef tenderloin, trimmed and cubed
3/4 tsp (4 mL)
each salt and freshly ground pepper (approx.)
1 lb (454 g)
mixed mushrooms such as cremini, oyster and portobello, sliced
1
onion, chopped
2
cloves garlic, minced
1 tsp (5 mL)
finely chopped fresh rosemary leaves
1 cup (250 mL)
each Chianti and beef broth
1/2 cup (125 mL)
35% whipping cream
1 lb (454 g)
Giovanni Panzani Tagliatelle #113
6 oz (175 g)
Gorgonzola cheese, cubed
1/2 cup (125 mL)
chopped fresh parsley leaves



Method

  1. Heat the oil in a large, heavy skillet set over medium-high heat. Toss the beef with the salt and pepper; add to the skillet and brown all over. Remove to a plate; reserve.
  2. Add the mushrooms, onion, garlic and rosemary to the skillet; cook, stirring often, for 5 minutes or until golden. Add the wine and broth; simmer, for 10 minutes or until reduced by half. Stir in the cream and browned beef; simmer gently for 3 to 5 minutes or until thickened.
  3. Meanwhile, prepare the tagliatelle according to package directions. Drop the cheese cubes over the sauce mixture; add the hot, drained tagliatelle and parsley; toss to coat. Adjust the seasonings to taste.

Tips

For better colour and flavour, pat the beef tenderloin dry on paper towels before browning and avoid crowding the pan. Substitute any dry red wine for the Chianti.

Ingredient Notes:

Gorgonzola: A blue-veined cheese made from raw cow's milk (sometimes goat's milk) that was traditionally aged in caves. Creamy gorgonzola cheese ranges in flavour from milky to sharp depending on the age. Named for the town outside of Milan in Northern Italy, where the cheese was originally produced, Gorgonzola is delicious in pasta sauces, on pizza and crumbled into salads.