This is from my Foodwine friend Terry Pogue, who uses Ina Garten’s method and sauce recipe. We have made this at least six or seven times, and it always comes out perfectly.

Tenderloin of Beef with Gorgonzola Sauce

Ingredients

      1     whole Tenderloin of beef -- trimmed & tied

      2     tablespoons Butter

      1     tablespoons Kosher salt

      1     tablespoons Black pepper -- freshly ground

Instructions

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.

Recipe Notes

Make sure you oven is very clean or you'll smoke up the kitchen.

Printed from A Cook's Books -- Recipe management for Macintosh

Gorgonzola Sauce

Ingredients

      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

Instructions

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.