This delicious barefoot contessa with gorgonzola sauce, roasted to perfection, is paired with a rich Gorgonzola sauce for an indulgent, flavorful meal. Perfect for a special occasion, this dish is simple to make but feels like a luxurious treat. The creamy sauce adds the ideal finishing touch.
Ingredients Needed
For the Beef:
- 1.8 to 2.3 kg whole filet of beef , trimmed and tied
- 30g unsalted butter at room temperature
- 1 tablespoon kosher salt
- 1 tablespoon coarsely ground black pepper
- Gorgonzola Sauce, for serving (see below)
For the Gorgonzola Sauce:
- 960ml heavy cream
- 115g crumbly Gorgonzola (not creamy or “dolce”)
- 45g freshly grated Parmesan cheese
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 15g minced fresh parsley
How To Make Filet Of Beef With Gorgonzola Sauce
For the Beef:
- Preheat the oven to 500°F (260°C).
- Place the beef on a baking sheet and pat dry with a paper towel. Spread butter evenly over the beef and season with salt and pepper.
- Roast in the preheated oven: 22 minutes for rare or 25 minutes for medium-rare.
- Remove from the oven, cover with aluminum foil, and rest for 20 minutes. After resting, remove the string and slice the filet thickly.
For the Gorgonzola Sauce:
- In a medium saucepan, bring the heavy cream to a boil over medium-high heat. Let it boil rapidly for 45–50 minutes, stirring occasionally, until thickened to a white sauce consistency.
- Remove from heat and stir in the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk until the cheeses have melted and the sauce is smooth.
- Serve the beef with the warm Gorgonzola sauce poured over it.
Recipe Tips
- Dry the Beef Well: Before adding the butter and seasonings, pat the beef dry with a paper towel. This helps the butter and seasonings stick better, giving you a more flavorful crust.
- Rest the Beef After Roasting: Let the beef rest for 20 minutes after roasting to ensure the juices redistribute for a more tender and juicy result.
- Use the Right Gorgonzola: For the best texture and flavor, use a crumbly Gorgonzola, not the creamy or “dolce” version, for a stronger and more balanced taste in the sauce.
- Monitor the Sauce: Stir the cream regularly while it boils to prevent it from burning. Boil it until it thickens, which should take about 45–50 minutes.
- Reheat the Sauce Gently: If you need to reheat the sauce, do so over low heat to prevent it from separating. Whisk continuously until it becomes smooth again.
How To Store Leftovers
- Refrigerate: Store leftover filet of beef with gorgonzola sauce in an airtight container for up to 3 days.
- Freeze: Freeze leftover filet of beef with gorgonzola sauce for up to 1 month. To thaw, place it in the fridge overnight and reheat gently over low heat while whisking until smooth.
- Reheating:
Nutrition Facts
Serving Size: 1 serving
- Calories: 500
- Total Fat: 40g
- Saturated Fat: 20g
- Cholesterol: 100mg
- Sodium: 800mg
- Potassium: 500mg
- Total Carbohydrate: 5g
- Dietary Fiber: 0g
- Sugars: 2g
- Protein: 35g
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Barefoot Contessa Filet Of Beef With Gorgonzola Sauce
Description
This delicious barefoot contessa with gorgonzola sauce, roasted to perfection, is paired with a rich Gorgonzola sauce for an indulgent, flavorful meal. Perfect for a special occasion, this dish is simple to make but feels like a luxurious treat. The creamy sauce adds the ideal finishing touch.
Ingredients
For the Beef:
For the Gorgonzola Sauce:
Instructions
- Preheat the oven to 500°F (260°C).
- Place the beef on a baking sheet and pat dry with a paper towel. Spread butter evenly over the beef and season with salt and pepper.
- Roast in the preheated oven: 22 minutes for rare or 25 minutes for medium-rare.
- Remove from the oven, cover with aluminum foil, and rest for 20 minutes. After resting, remove the string and slice the filet thickly.
- In a medium saucepan, bring the heavy cream to a boil over medium-high heat. Let it boil rapidly for 45–50 minutes, stirring occasionally, until thickened to a white sauce consistency.
- Remove from heat and stir in the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk until the cheeses have melted and the sauce is smooth.
- Serve the beef with the warm Gorgonzola sauce poured over it.
For the Beef:
For the Gorgonzola Sauce:
Notes
- Dry the Beef Well: Before adding the butter and seasonings, pat the beef dry with a paper towel. This helps the butter and seasonings stick better, giving you a more flavorful crust.
- Rest the Beef After Roasting: Let the beef rest for 20 minutes after roasting to ensure the juices redistribute for a more tender and juicy result.
- Use the Right Gorgonzola: For the best texture and flavor, use a crumbly Gorgonzola, not the creamy or “dolce” version, for a stronger and more balanced taste in the sauce.
- Monitor the Sauce: Stir the cream regularly while it boils to prevent it from burning. Boil it until it thickens, which should take about 45–50 minutes.
- Reheat the Sauce Gently: If you need to reheat the sauce, do so over low heat to prevent it from separating. Whisk continuously until it becomes smooth again.
Barefoot Contessa Filet Of Beef With Gorgonzola Sauce