Category: Recipes

That is all I have to say about that.

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.

Gorgonzola Sauce:
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
Difficulty: Easy
Note: meat will continue to cook as it rests

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. 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
Difficulty: Easy

I’ve been consuming egregious amounts of Pork lately—not sure why that is. Between the Pesto-Stuffed/Bacon-Wrapped Pork Loins and the recipe I’m sharing here, I’ve had more pork in the last month than any other year of my life. And you know what? I’m ok with it.

But this recipe—this recipe is a treasure. I wish I had pictures of this dish (it was beautiful), but honestly you just need to trust me on this: try it today. You will not regret it. The sauce is quite distinctive, in a pleasantly familiar way. Smooth, creamy, blasted full of flavor—you’re not likely to find 5 sauces you like better in the world. I can almost guarantee it.

6 tablespoons butter
8 Pork Loins (or 8 chicken breasts, skinned and boned)
4 tablespoons oil
1 cup raspberry vinegar
2 1/2 cups chicken stock
2 1/2 cups whipping cream

Dredge chicken in flour and sauté pork loins (or chicken breasts) in butter and oil; remove from pan and set aside. Add raspberry vinegar to pan and bring to a boil. Remove from heat and add meat and chicken stock. Simmer 15 to 20 minutes. Remove meat; set aside and keep warm.Boil liquid over high heat until it has thickness to the consistency of cream. Add whipping cream and allow to thicken over medium heat. Serve over pork (or chicken).

Serves 8.

Though I can’t confirm this (I wasn’t the one cooking the meat this time) I can only assume that the most universal law of cooking meat would improve this recipe: if you know how to (sear meat), be sure to sear your pork loins. If you don’t know how to sear, learn today, and never do it the old way again.

Also, if you like your food to taste savory throughout, I would recommend salting your meat as it cooks.

Lastly, BE SURE TO PROPERLY TEMP YOUR MEAT! Get a good digital kitchen thermometer today, and know what temp each meat needs to reach in order to be safe. Trichinosis, salmonella, and E-coli are real, but not real fun. Get the last one you’ll ever need here.

**Update: As I stated, I didn’t cook the meat for this dish, Janese did—and usually searing flour coated meat is a bad idea. Either omit the flour, or I’d recommend not searing this particular recipe. Sorry for the oversight.