Beef Tenderloin With Blue Cheese Cream Sauce

Ingredients:

For the Beef Tenderloin:

• 1 (4-5 lb) beef tenderloin trimmed & tied (have the butcher do this)
• 2 Tblsp. unsalted, room temperature butter
• 1 Tblsp. salt
• cracked black pepper to taste

For the Blue Cheese Cream Sauce:

• 4 cups heavy cream
• 4 oz. gorgonzola
• salt & pepper to taste
• 2 Tblsp. finely chopped fresh parsley

Directions:

Preheat oven to 500° (make sure your oven is clean before you cook this or you will fill your house with smoke).

In a medium pot, bring the heavy cream to a rolling boil over medium-high heat. Let the cream continue to boil for 45 minutes, stirring occasionally, until it gets very thick. Remove the pot from the heat and add remaining ingredients, stirring until the cheese has melted.

While the cream is boiling, place the beef on a baking sheet and rub all over with butter, salt and pepper. Cook for 22 minutes (for rare) 25 minutes (for medium-rare).

If you like your meat cooked more than medium-rare add another two to three minutes, but this cut of beef is best served rare to medium-rare.