Filet of Beef with Gorgonzola Sauce

This recipe has become an annual Christmas favorite in the Fichera family.  Yesterday I made it for my husband’s family for a special Christmas dinner and it was a big success. It’s filet of beef, so it is pretty hard to mess up! The quality of the meat is very good, so you don’t need to do much to it to make it ready to serve. It’s best to serve for a special occasion because the meat can be pricey. After tasting it, I think you will agree it is worth it!

Filet of Beef with Gorgonzola Sauce

Ingredients:

For the beef:
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 black pepper
For the sauce:
4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola
3 tablespoons freshly grated Parmesan
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley

Simple ingredients make an unbelievable sauce. Watch carefully that the cream does not get too hot and boil over. I have done that several times ands it makes a mess of the stove!

Simple ingredients make an unbelievable sauce. Watch carefully that the cream does not get too hot and boil over. I have done that several times ands it makes a mess of the stove!

Directions: 

For the beef: Preheat the oven to 500 degrees F. 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 it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.

The beef is good quality, so you do not need to do much to it to make it taste amazing.

The beef is good quality so all it needs is butter, salt, and pepper and its ready for the oven.

Let the beef rest when it comes out of the oven. Do not slice it right away. By letting it rest, you allow the juices to redistribute and stay inside the meat.

Let the beef rest when it comes out of the oven. Do not slice it right away. By letting it rest, you allow the juices to redistribute and stay inside the meat. .

For the sauce: 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. Make sure to watch the sauce so it doesn’t boil over. 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. Serves about 8 people.

You will not have much extra after serving this meat. If you do, make some filet of beef sandwiches the next day.

You will not have much extra after serving this meat. If you do, make some filet of beef sandwiches the next day.

Source: Barefoot Contessa

Katie’s Tips:

*Have the butcher trim and tie the meat for you.

*Make sure your oven is clean. Heating it to 500  will cause it to smoke if it’s dirty thus setting off the fire alarm. I speak from experience!

*Let the beef rest out of the refrigerator for thirty minutes to an hour before prepping it for the oven.

*I like to dot the beef with extra butter when it comes out of the oven right before I tent it with foil. Fat is flavor right?

*Have extra? Try filet of beef sandwiches the next day. Yum!

Bueller? Bueller? Anyone?

  1. jenny.moo@bairdwarner.com Reply

    I would second the suggestion of watching the sauce as it easily boils over. I had lived in my brand new house about two weeks when this happened on my stove at Christmas…I found sauce remnants for months to come stuck in every nook of the stove!

    • katie Reply

      I know! I did it again this Christmas! It made a mess all over. The sauce needs to be watched!

  2. Janice Heath Reply

    Take it from me, who ate this yesterday. It’s the best!!!!

  3. Francesco Reply

    You mentioned it was your families recipe……..so why are you making it for “others” ? Also prime beef is THE way to go yet you fail to mention that. God Bless. Happy New Year.

    • katie Reply

      Yes, prime beef is the best if you can get it. I think you could eat it raw. I think my brother-in-law, Luke, has before.