Tenderloin of Beef with Gorgonzola Sauce

Tenderloin of Beef with Gorgonzola Sauce

(recipe by Ina Garten "The Barefoot Contessa" - serves 6)

whole Tenderloin of beef (2-3 pounds -- trimmed & tied
2 tbsp Butter
1 tbsp Kosher salt
1 tbsp fresh ground black pepper

Preheat the oven to 500F.
Place the beef on a baking sheet 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 starting with room temperature beef.
Remove the beef from the oven, cover it tightly with aluminum foil, and allow to rest at room temperature for 20 minutes.
Remove the strings and slice the filet thickly.

Gorgonzola Sauce
4 C heavy cream
3-4 oz crumbled Gorgonzola
3 tbsp freshly grated Parmesan
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper
3 tbsp minced fresh parsley

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 melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.