Beef Tenderloin with Gorgonzola Sauce

By Shash

Ingredients

• derloin:
• 1 whole filet of beef (4 to 5 lbs) trimmed and tied
• 2 tbsp unsalted butter at room temperature
• 1 tbsp kosher salt
• 1 tbsp coarsely ground pepper
• Gorgonzola Sauce:
• 4 cups heavy cream
• 3 to 4 ounces crumbly gorgonzola
• 3 tbsp grated parmesan
• 3/4 tsp kosher salt
• 3/4 tsp pepper
• 3 tbsp minced parsley

Details

Servings 8

Preparation

Step 1

Tenderloin: Preheat oven to 500°. Pat the filet dry with paper towels and place on a baking sheet. Spread the butter with your hands all over the filet. Sprinkle with salt and pepper. Roast for 22 minutes for rare or 25 for medium-rare. Remove beef from the oven and cover tightly with foil. Let meat rest for 20 minutes. Remove string and slice thickly. Gorgonzola Sauce: Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until it's thickened, like a white sauce, stirring occasionally. Remove pan from heat and add the gorgonzola, parmesan, salt, pepper and parsley. Whisk rapidly until cheeses melt, then serve.