Here’s another amazing sauce that’ll go in my top 5. Had this at my good friend Casey’s place a few weeks back. I’m yet to make this recipe myself, but wanted to post this here so I don’t lose it.
FYI: We had this sauce over steaks instead of a filet of beef. Either way will work fine, I assure you. I’m confident this sauce performs well on just about any cut of beef. Most of all, Enjoy!
Filet of Beef (alternatively, traditional steak will work):
1 (4 to 5 pound) fillet of beef, trimmed and tied.
2 tablespoons unsalted butter, at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground pepper
Preheat oven to 500 degrees F.
4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or “dolce”)
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley
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.
Note: Be sure your oven is very clean or high temperatures will cause it to smoke.
Yield: 8 to 10 servings
Prep time: 5 minutes
Cook Time: 25 minutes
Note: meat will continue to cook as it rests
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. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
Yield: 3 cups
Prep time: 10 minutes
Cook time: 50 minutes