Tenderloin Filets with White Sauce and Fettuccine

Cook the pasta according to package directions and set aside

Season the tenderloin medallions with salt and black pepper to taste

Sear the beef tenderloin medallions on both sides in a preheated large pot or Dutch oven and set aside

Place the butter in the pot and sauté the garlic until fragrant

Add the all-purpose flour to the pot and mix well

Gradually add the milk to the pot, whisking constantly to prevent lumps, until a creamy and smooth sauce forms

Add the gorgonzola cheese to the sauce and stir until completely melted

Assemble the dish by plating the pasta, the filets, and finish with a generous amount of sauce over everything