Filet of Beef

2

I tried this recipe and I like it. The problem is, it use the most expensive cut of meat. So I substitute it with other type of cut. Luckily in here, no matter what, the meat quality is good. I am sorry I can't help with Indonesian's beef quality.... I guess you really need to use the best cut or else you ended up with meat as tough as a tire.....

INGREDIENTS:

For Beef:
1 whole filet of beef (4-5 lb), trimmed and tied
2 Tbs butter at room temperature
1 Tbs salt
1 Tbs coarsely ground black pepper

For Gorgonzola sauce:
4 Cups heavy cream
3-4 ounces crumbly Gorgonzola ( not creamy or "dolce")
3 Tbs grated parmesan cheese ( Kraft made the worse parmesan, use fresh and grated your self if possible)
3/4 tsp salt
3/4 tsp freshly ground black pepper
3 Tbs minced fresh parsley


PROCEDURES:

Step 1
Preheat the oven to 500F degrees.

Step 2
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 pper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.

Step 3
While waiting for the beef to cook, bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil it rapidly for 45-50 minutes, until it's thickened, like a white sauce, stirring occasionally. Remove the pan from the heat and add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheese melt, and then serve. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Step 4
Remove the beef from oven, cover it tightly with aluminium foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

NOTE : This sauce is flavoured with Gorgonzola, but you can use mustard and horseradish instead. Or substitute the cheese with other type of blue cheese such as Maytag Blue or Roquefort. A simple companiment for this dish is roast cheery tomatoes. On 400 degrees oven, roast on a baking sheet : 4 pints of cherry tomatoes mixed with olive oil, salt, black pepper for 15 -20 minutes until the tomatoes are softer. Transfer the tomatoes to a serving platter and sprinkle with basil leaves ( cut into long strips / chiffonade cuts) and sea salt. Serve hot or room temperature.