Your holiday meal’s pièce de résistance! The yogurt-and-herb marinade flavors and tenderizes the beef, and the Gorgonzola sauce’s sweet and salty bite creates a complex of flavors that makes this main course melt-in-your-mouth delicious. Herb Marinated Tenderloin of Beef with Gorgonzola Yogurt Sauce Go to recipes By Stonyfield American Gluten Free Main DishesYour holiday meal's pièce de résistance! The yogurt-and-herb marinade flavors and tenderizes the beef, and the Gorgonzola sauce's sweet and salty bite creates a complex of flavors that makes this main course melt-in-your-mouth delicious. Ready In: 1 hour 45 minutes Level: Easy Prep: 1 hour 10 minutes Cook: 35 minutes Yields: 8 Servings Print RecipeIngredients4 lb tenderloin of beefSalt and pepper to taste2 sprigs rosemary (chopped)2 sprigs thyme (chopped)1 bunch chervil (chopped)1 1/2 c Stonyfield Organic Low Fat Plain Yogurt1/4 c olive oil1 c Gorgonzola (crumbled)directionsStep 1Rub tenderloin with salt and freshly ground pepper, place in a roasting pan 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.Step 2Preheat oven to 350°. 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 oven for 35 minutes or until internal temperature has reached 120°. Let tenderloin rest for 15 minutes before carving. Top each serving with either cold or warm yogurt Gorgonzola Sauce.Step 3To warm Gorgonzola sauce, place the yogurt Gorgonzola sauce in a medium-size sauce pan and gently warm the sauce over medium-low heat, stirring constantly until just warmed through. Serve immediately.