Filet Mignon with Gorgonzola Sauce

By zoniesis

Ingredients

• 4 cups heavy cream
• 3 to 4 ounces crumbly Gorgonzola (not creamy or “dolce”)
• 3 T. freshly grated Parmesan
• ¾ tsp. kosher salt
• ¾ tsp. freshly ground black pepper
• 3 T. minced fresh parsley

Preparation

Step 1

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 thickened like a white sauce, stirring occasionally.
Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melts and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
Important to use the correct type of gorgonzola...creamy does not work well at all.