Wednesday, March 30, 2011

Topped Filet Tuesday

Rachel Ray's Tenderloins were delicious!

You can find her recipe here...Tenderloin Steaks with Gorgonzola and Herbs and Roasted Garlic and Grape Tomato Pasta with Basil and Arugula

If you are trying this recipe at home I would suggest a few small changes. I caramelized the filets in the pan for 2 minutes, at least, on each side instead of Rachel Ray's suggested 90 seconds. I also left the oven on warm after putting the steaks in the oven instead of turning if off all together. This produced a nice Rare-Medium Rare steak. When making the pasta she also tells you to cook the noodles al dente or slightly firm because they will cook longer once you mix everything together. I did not find this to be true, they did not continue to cook later. I will leave the noodles cooking in the boiling water a little longer until they are to my desired firmness.

This dinner didn't even take that long to make. If you are a beginner then I would suggest doing some prep work before you start. I'm a kind of do it all at once, multi-tasker in the kitchen. I like having 10 different things going on around me at the same time. Pot on every eye, pan in the oven, sauces and such on the countertop. It makes me feel like I'm a chef in a big city restaurant on a busy Friday night.....just a dream.

I did really enjoy making this meal....and eating it!


  1. Ruby, that looks delicious!!! (especially delicious compared to the tuna sandwich I'm having for lunch...) I may just have to try this one! Thanks for posting!

  2. I could never resist a succulent steak! The creaminess of the gorgonzola sauce and the juiciness of the rare to medium-rare steak make it a good pair. Isn’t it fulfilling when you cooked a perfectly done steak? =D

    Liz Peters

  3. This comment has been removed by the author.

  4. I loved how this tastes! I looked at the recipe and made the changes that you suggested, and it’s very delicious! I’m planning to do this again as the main dish for my hubby’s birthday next week and I just hope that I can make it delicious for everyone as I’m only used to cooking for two people. :)

    Alex Staff