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 Dishes Winter Valentine's Day Father's DayYour 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.