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
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
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.
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.
Source: Barefoot Contessa
*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!