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Filet of Beef with Gorgonzola Sauce

Source of Recipe

From "Barefoot Contessa Parties!" by Ina Garten


Recipe Introduction

"I can't tell you how many filets of beef we've prepared for parties in East Hampton. It's an expensive main course, but it's very special and amazingly easy. This simple method comes from my friend Anna Pump, and everyone will think you've spent hours preparing dinner. This actually makes a lot for eight to ten people, so you'll probably have leftovers for sandwiches the next day. We serve the filet with Gorgonzola Sauce."

List of Ingredients

â—¦ 1 whole filet of beef (4 to 5 pounds), trimmed and tied
â—¦ 2 tablespoons unsalted butter at room temperature
â—¦ 1 tablespoon kosher salt
â—¦ 1 tablespoon coarsely ground black pepper


Recipe

Preheat the oven to 500 degrees.

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.

Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes.
Remove the strings and slice the filet thickly.

Serves 8 to 10



Gorgonzola Sauce:

"It seems unlikely that you can boil cream and not have it curdle. I was rushing to a party we were catering and the chef had forgotten to make a sauce for the filet. She handed me a quart of heavy cream and told me to boil it for an hour, then add the flavorings. I thought she was crazy, but it turned out to be the easiest sauce I'd ever made. This sauce is flavored with Gorgonzola, but you can use mustard and horseradish instead."

â—¦ 4 cups heavy cream
â—¦ 3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
â—¦ 3 tablespoons freshly grated Parmesan cheese
â—¦ ¾ teaspoon kosher salt
â—¦ ¾ teaspoon freshly ground black pepper
â—¦ 3 tablespoons 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 it's thickened, like a white sauce, stirring occasionally.

Remove the pan from the heat and add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt, and then serve. If you must reheat, warm the sauce over low until melted, then whisk vigorously until the sauce comes together.

Makes 3 cups





• The oven temperature is very important for this recipe. Use a thermometer to be sure your oven is close to 500 degrees.
Have the butcher prepare the filet trimmed and tied, so it will take you only a few minutes to get the filet ready for the oven.

• You can use any kind of flavorful, crumbly blue cheese instead of Gorgonzola, such as Maytag blue or Roquefort.