Special beef dinner is quick, packed with flavor
Beef tenderloin dressed with a tangy Gorgonzola sauce is a perfect special dinner for Valentine’s Day or any day.
Gorgonzola is a blue-veined, cow’s-milk cheese that takes its name from the town of that name in Lombardy, Italy. Like its cousins Roquefort and Stilton, its piquant flavor and blue veining are the result of the addition of mold spores that are allowed to age with the cheese. A domestic Gorgonzola works very well in the recipe. You can find it crumbled and ready to use in the dairy case of the supermarket.
Green spaghetti (pasta that is infused with green vegetables) and sweet pimentos make a colorful side dish. Any type of pasta can be used if preferred.
BEEF TENDERLOIN GORGONZOLA Serves 2
¾ pound grass-fed beef tenderloin Olive oil spray Salt and freshly ground black pepper
½ cup skim milk 2½ tablespoons crumbled Gorgonzola cheese
Cut tenderloin into 1-inch slices. Heat a medium-size nonstick skillet over medium-high heat and spray with olive oil spray. Add beef slices. Brown 4 minutes and turn over. Brown the second side 5 minutes for medium-rare. An instant-read meat thermometer should read 145 degrees. Cook 2 to 3 minutes longer for more well done.
Transfer each slice to a dinner plate and sprinkle with salt and pepper to taste.
Add the milk to the skillet and scrape up the brown bits in the bottom of the pan, about 30 seconds. Immediately add the Gorgonzola cheese and stir to melt the cheese and make a smooth sauce. Taste for seasoning. Add pepper if needed. The cheese should provide enough salt. Spoon sauce over beef and serve.
PER SERVING: 319 calories (46 percent from fat), 16.4 g fat (7.3 g saturated, 6.6 g monounsaturated), 98 cholesterol, 40.6 g protein, 4.4 g carbohydrates, 0.4 g fiber, 300 mg sodium.
SPAGHETTI WITH SWEET PIMENTOS Serves 2
4 ounces green spaghetti 2 teaspoons olive oil 1 cup drained sweet pimento, cut into ¼-inch strips
Salt and freshly ground black pepper
Place a large saucepan with 3 to 4 quarts water on to boil. Add spaghetti and boil 3 minutes if fresh, 9 minutes if dried. Drain leaving about 2 tablespoons water on pasta. Add oil, pimento and salt and pepper to taste. Toss well.
PER SERVING: 273 calories (19 percent from fat), 5.7 g fat (0.9 g saturated, 2.3 g monounsaturated), no cholesterol, 8.5 g protein, 47.5 g carbohydrates, 3.5 g fiber, 16 mg sodium.