Fillet Beef with Gorganzola Sauce

By KennyB07

Ingredients

• 4-5 pound filet of Beef, trimmed and tied
• 2 tablespoons unsalted butter at room temperature
• 1 tablespoon kosher salt
• 1 tablespoon coarsely ground pepper
• GORGANZOLA SAUCE
• 4 cups heavy cream
• 3 tablespoons minced fresh parsley
• 3 to 4 oz crumbled Gorgonzola (not creamy or doice
• 3 tablespoons freshly grated Parmesan cheese
• 3/4 teaspoon kosher salt
• 3/4 teaspoon ground pepper

Preparation

Step 1

Gorgonzola sauce...Bring heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45-50 minutes until thickened like a white sauce stirring constantly. OFF the heat add the Gorgonzola, parmesan, salt , pepper and parsley. Whisk rapidly until the cheeses melt. Serve warm over the meat. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together. Makes 3 cups... Preheat oven to 500 degrees..make sure oven is clean. Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper...Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium rare. Remove the beef from the oven, cover it tightly with aluminum foil and allow to rest at room temperature for 20 minutes. Remove strings and slice the fillet thickly.