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.
— Any type of blue veined cheese can be used. Look for crumbled blue-veined cheese in the dairy section of the supermarket.
— Use a nonstick skillet that just fits the beef in one layer. If it is too big, the sauce will evaporate while cooking.