Pasta with Gorgonzola Sauce and Beef Tenderloin
- 1 lb. filet mignon, cut into 2 inch medallions
- 3 tablespoons balsamic vinegar
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 2 teaspoons olive oil
- 2 teaspoons butter
- 3/4 cup half-and-half
- 1/4 cup chicken broth
- 1/4 cup dry white wine
- 1/4 cup crumbled Gorgonzola cheese, plus extra for garnish
- 1 tablespoon freshly grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 8 ounces uncooked pasta, linquine or fettuccini
- Meat
- Filet mignon (1 lb.)
- Canned Goods
- Chicken broth (1/4 cup)
- Condiments
- Balsamic vinegar (3 tablespoons)
- Cooking & Baking
- Black pepper, coarsely ground (1/4 teaspoon)
- Black pepper (1/8 teaspoon)
- Brown sugar (1 teaspoon)
- Olive oil (2 teaspoons)
- Salt (3/4 teaspoon)
- Pasta & Grains
- Pasta (8 ounces)
- Dairy
- Butter (2 teaspoons)
- Gorgonzola cheese (1/4 cup)
- Half-and-half (3/4 cup)
- Parmesan cheese (1 tablespoon)
- Beer, Wine & Liquor
- White wine, dry (1/4 cup)
Preparation
Read recipe preparation on goodlifeeats.com
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Recipe Stats
Published February 15, 2010 (3 years ago).
3 people saved this recipe.
