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Tenderloin with gorgonzola sauce and grilled polenta

Tenderloin with gorgonzola sauce and grilled polenta


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Tenderloin with gorgonzola sauce and grilled polenta
Preparation time

2h e 10min

Chapel de cozinheiro

8 Portions

Tampa de panela
Difficulty level


For those who love tenderloin, this recipe is the perfect choice if you’re looking for a more sophisticated dinner. Try this premium meat with a gorgonzola sauce, a typical cheese in Italian cuisine that adds creaminess and intense flavor to the cut.

The combination gets even better with grilled polenta, making the dish irresistible. Check out the step-by-step instructions!



1 package of Estância 92 tenderloin cut into medallions
Salt to taste
Black pepper to taste
1 tablespoon of butter

200g of gorgonzola cheese
1 cup of heavy cream
2 cloves of garlic, minced
1 tablespoon of butter

500g of cornmeal
1 liter of water
250g of standard Minas cheese
¼ cup of butter
Salt to taste


Season the meat with salt and freshly ground black pepper to taste.

Place it on the grill or in a skillet with the butter and cook until it reaches the desired doneness.

Start making the sauce. Melt the butter in a pan.

Add the garlic and fry until it starts to golden.

Cut the gorgonzola cheese into small pieces, add it to the pan, and stir constantly until all the cheese melts.

Once melted, add the heavy cream and mix well until heated through.

Begin cooking the polenta. In a saucepan, bring the water to a boil.

Once boiling, add the cornmeal gradually while stirring. Remove from heat to stir well until it becomes a heavy, firm mass.

Stir the mixture by pressing the spoon against the sides of the saucepan until all the lumps dissolve completely. Return the polenta to the heat and let it simmer, stirring occasionally.

When the polenta is completely smooth, add salt to taste. Reduce the heat and let it cook for at least an hour. Whenever you remember, stir it again.

Over time, the polenta will form a thick crust on the bottom and sides of the saucepan.

When the polenta starts to come off completely from the pan, add the cheese, grease a rectangular baking dish with butter, and pour the still-hot content.

Once the polenta has cooled, cut it into thick slices.

Take it to the grill or skillet to brown. Serve immediately!