The yogurt-and-herb marinade flavors and tenderizes the beef, and the gorgonzola sauce's sweet and salty bite makes this main course melt-in-your-mouth delicious.
|4 pound tenderloin of beef||1 bunch chervil, chopped|
|Salt and pepper to taste||1 1/2 cups organic lowfat plain yogurt|
|2 sprigs rosemary, chopped||1/4 cup olive oil|
|2 sprigs thyme||1 cup Gorgonzola cheese, crumbled|
Rub tenderloin with salt and freshly ground pepper, place in a large dish, and set aside. In a medium-size mixing bowl, combine rosemary, thyme, chervil, yogurt, olive oil, salt and pepper. Pour half of the yogurt mixture over the tenderloin and refrigerate for 45 minutes (or up to 6 hours). Add gorgonzola to the remaining yogurt mixture, cover, and refrigerate.
Preheat oven to 350°F. Remove tenderloin from marinade. Heat a griddle or large skillet over medium-high and brown tenderloin on all sides. Place tenderloin in a clean roasting pan and bake in the oven for 35 minutes or until internal temperature has reached 120°F. Let tenderloin rest for 15 minutes before carving. Top each serving with either cold or warm yogurt Gorgonzola Sauce. To warm the Gorgonzola sauce, place it in a medium-size sauce pan and gently warm the sauce over medium-low heat, stirring constantly until just warmed through. Serve immediately.
Makes 8 servings.