Beef Tenderloin with Gorgonzola Butter
- 2 1/2 lbs beef tenderloin (about 1)
- 5 garlic cloves, minced
- 1 tbsp minced lemon zest
- Kosher Salt
- 1 tbsp minced rosemary
- 1 cup 2006 Dundee Hills Reserve Pinot Noir
- 2 2 1/2 inch strips of lemon zest
- 7 sprigs of rosemary
- 2 cups beef stock
Set the tenderloin on a work surface. Mix together the garlic, minced lemon zest, 1 teaspoon of salt, tablespoon of fresh ground pepper, and minced rosemary in a small bowl. Refrigerate, covered overnight.
Preheat oven to 450 degrees. Bring the beef back to room temperature and place it on a rack in a roasting pan. Place the meat in the oven and immediately lower the heat to 350 degrees. Roast the beef to an internal temperature of 130 degrees for rare, about 15 minutes per pound.
While the beef cooks, make the sauce: Combine the wine, 1 rosemary sprig, and the strips of lemon zest in a saucepan. Simmer until the wine is reduced by two thirds. Add the stock and reduce by two thirds. Remove and discard the rosemary sprig and lemon zest. Season to taste.
When the beef is done, remove it from the oven and let it stand for 10 minutes. Carve into 3/8 inch thick slices. Top each serving with sauce and *Gorgonzola butter.
* Gorgonzola Butter: Mix 1/2 cup gorgonzola with 1 cup of butter