- 1 (2-3 lb) filet of beef trimmed and tied
- 1 Tbsp unsalted butter softened
- 1/2 Tbsp kosher salt
- 1/2 Tbsp black pepper coarsely ground
- 2 cups heavy cream
- 1 ½-2 oz crumbly Gorgonzola (not “dolce”)
- 1 1/2-2 Tbsp pecorino romano cheese freshly grated
- 1/2 tsp black pepper freshly ground
- 1/2 tsp kosher salt
- 1 1/2 Tbsp fresh tarragon minced
Preheat oven to 425°.
Place beef on a baking sheet and pat outside dry with a paper towel. Spread butter on with your hands. Sprinkle evenly with salt and pepper. Roast for 25 minutes for rare and 30 minutes for medium-rare.
Remove beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes.
To make the sauce, in a medium saucepan over medium-high heat, bring cream to boil then continue to boil rapidly until it’s thickened, like a white sauce, stirring occasionally, 30-35 minutes.
Remove pan from heat and add Gorgonzola, pecorino, salt, pepper, and tarragon. Whisk rapidly until cheeses melt, and then serve. If you must reheat, warm sauce over low heat until melted, then whisk vigorously until the sauce comes together.