Petite Tenderloin with balsamic glaze and pasta Gorgonzola
Yields: 2-3 servings
Amt Ingredient
2 ½ lbs. beef teres major
1 recipe steak marinade (see below)
1 lb. uncooked pasta
16 ozs. Alfredo sauce (see below)
1 cup fresh spinach, slightly chopped
4 tbsp. Gorgonzola cheese
2 tbsp. chopped sun-dried tomatoes
2 tbsp. balsamic glaze (see below)
For the steak marinade:
Amt Ingredient
1 ½ cups Italian dressing
1 tbsp. chopped fresh rosemary
1 tbsp. lemon juice
Preparation:
- Mix ingredients together.
- Marinate whole teres major for at least one hour.
- Grill meat to preferred doneness.
For the Alfredo sauce:
Amt Ingredient
1 ½ cups whole milk
1 ½ cups heavy cream
1 cup Parmesan cheese, grated
½ cup Romano cheese, grated
6 egg yolks
to taste salt and pepper
Preparation:
- Heat the milk and cream to almost boiling, stirring constantly.
- Add cheeses, gradually incorporating them as you go.
- Temper the egg yolks with a little bit of the sauce, then add back into sauce.
- Heat until thickened without boiling.
- Sauce can be made a day or two in advance.
For the balsamic glaze:
Amt Ingredient
½ cup aged balsamic vinegar
2 tbsp. honey
3 tbsp. olive oil
2 garlic cloves, minced
Preparation
- Mix ingredients together and bring to a boil. Simmer until mixture becomes syrupy, whisking often.
Plating:
- Cook pasta and toss with Alfredo sauce and spinach.
- Slice steak and place on pasta.
- Drizzle with balsamic glaze.
- Sprinkle with Gorgonzola cheese and sun-dried tomatoes.
Submitted by Dotty Curry, Executive Chef, Fargo Country Club, Fargo, N.D.
Created by John Deckert, Chef de Cuisine
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