Saturday, November 21, 2009

Beef Fillet with Gorgonzola Sauce

Tonight is the UFC 106 mixed martial arts fights so I wanted to do a "black and bleu" steak for the family and 2 friends over to watch the fights. For the record, my picks are

Griffin over Ortiz
Johnson over Koscheck
Thiago over Volkman (sp?)
Nogueria over Cane

I based the beef dish on this post form the Adventures in The Kitchen food blog. But instead of doing a tenderloin roast, I trimmed the beef tenderloin into a roast and 6 fillets. I seasoned them with my cajun beef rub and then made the gorgonzola sauce.

Gorgonzola Sauce
Ingredients

4 cups heavy cream

3 to 4 ounces crumbly Gorgonzola (not creamy or “dolce”)
3 tablespoons freshly grated Parmesan

3/4 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

3 tablespoons minced fresh parsley

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.

Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm.

I grilled the fillets at 600f on the Big Green Egg.

Nice sear marks right? I have a trick (but not a cast iron grate). I use a cheap cast iron griddle plate that I got from Lowes on the Egg for the first 2 minutes. I turn the steaks 90 degrees after one minute.

Then I take the griddle out and finish cooking for another 4 minutes flipping them for a total cooking time of 6 minutes (1 minute side A, 1 minute side A turned, 2 minutes side B, 2 minutes side A, remove and rest).

TIP: The cast iron griddle plate will be hot enough to burn right through oven mitts in just seconds, so remove the plate with long handled pliers.

I topped the fillets with some more crumbled gorgonzola cheese and then gorgonzola sauce. (Excuse the picture, I forgot to switch from the custom white balance I was using out side. Plus I was hungry, dammit.)

The steaks came out as perfect fillets, seared on the outside and barely medium rare on the inside.

Fillet should never be cooked past medium. If you like yours medium well or more done, get a different cut of steak, like sirloin or burn a ribeye. But don't do that to a fillet :)

We served them up with baked potatoes, spinach maria, and a salad.

Urgent Request - Fort Hood: A Day Of Healing
BBQ for Our Troops does an amazing job coordinating BBQ's for US Armed forces. These are folks spending their time and their money to show our gratitude to deploying and/or returning troops. They have fed thousands of our military in the past few years. This isn't any big organization. It's a couple of guys like Pete and Del doing a TON of work on their own. They are the real deal.

They have been asked to put together a special event for the Fort Hood in the wake of the recent tragedy. They need your help. Money is good, you can donate at their website via paypal or credit card. But more importantly, if you live nearby, they could use your labor. Even if you don't know how to BBQ, they could use your help serving, prepping, moving, and whatever. If you have a smoker, they could definitely use your cooker space.

Please consider supporting this event with your time or money. Check out their website for what they are about.

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29 comments:

  1. Sniff sniff...so beautiful...

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  2. I want these steaks for breakfast. Beautiful, Chris. Tenderloins are so hard (for me) to get perfect like that. Now that I have a new Weber grill it might be a little easier. Fabulous effort for the folks at Ft. Hood. I'm part of an organization here in Highlands Ranch that just completed a fund raiser to raise dollars for our military families. A cause close to my heart.

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  3. Does your doctor know you're putting rich, tasty Gorgonzola sauce, on a beautifully done beef fillet? My cholesterol just went up looking at that feast!

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  4. LOL, BD. No, I figure what I don't tell her won't kill me:) But I did do an extra 45 minute heavy bag workout and an extra 110 push ups yesterday morning in anticipation of the calories and cholesterol I'd be ingesting. Seriously, I did.

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  5. Hey do you set up the camera and then cook, or do you start cooking and see a beautiful moment and then run get the camera :)

    I am on the floor kicking and screaming right now! Bah! Bah'cause I want it now, and I have none...

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  6. OK, that sounds incredible, you are clearly more dangerous in the kitchen than the ring. What no bacon? I'll bet you can make Hollandaise with with hand wraps on, great recipe, cool blog.

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  7. That is seriously good looking eats.

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  8. @ Chef E: Nah, I just keep it within arms reach unless there is something I know I want a shot of before hand.

    @ Workplace Gourmet: Yep, more dangerous in the kitchen, in the ring I'm only mildly amusing as a sparring partner :)

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  9. Perfectly grilled beef, nothing finer! Great tip on the cast iron grill pan!

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  10. You can cook for me anytime. Can't think how long it's been since I had great grilled beef! Let alone a gorgonzola sauce. Great photos. Also super photos on your other blog. Have you ever seen Lecia's blog?
    (http://www.leciawphinney.com/)

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  11. We are grilling filets this coming Friday night. I might need to make this gorgonzola sauce to go with them. Looks great!

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  12. I love your blog! You have wonderful recipes here :)This sauce looks fantastic.

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  13. That, my friend, looks like heaven on a plate.

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  14. Chris, these fillets with gorgonzola sauce is total eye candy. I can only imagine how good these steaks taste. Great theme idea for the martial arts fight.

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  15. One of my favorite all time dishes!!! As for BBQ For Our Troops I so wish I lived closer so I could come and help! I have many organizations I have given my time to in the past, but the military holds a special place in my heart!

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  16. You know what I love about this blog (besides your wicked sense of humor), you ALWAYS make food that is so perfectly you. Anything done this well, from a particular point of view s art in my book. Even karate. GREG

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  17. Your steaks look amazing. Love the grill marks. Great cause to highlight! Thanks for visiting my site.

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  18. Wow - great steaks & great sauce!

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  19. This is beautiful Chris! Another round of food porn at it's finest. I need to throw in an extra workout session just from looking at the photos!

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  20. Okay, you kill me when you post dishes like this. Could you please, please, please move to Portland and be my neighbor? Pretty please?

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  21. I want, no NEED, one of these steaks RIGHT THIS MINUTE!!!! Aghhhhh....drooooool....you're killin' me over here. These are amazing!

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  22. I found you! Those filets look amazing. You should open your own restaurant. I'm serious. So what happened to your other blogs? I can't fine them?

    Ari

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  23. oh man does this look good. I sure wish I liked gorgonzola....I try, i really do! I need to find a replacement

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  24. This was, hands down, the most delicious thing I have ever made. Thank you!

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  25. This was, hands down, the most delicious thing I have ever made. Thank you!

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  26. I have to go buy the ingredients for this...Oh my yumminess! Serve it up with an oven baked potato, steamed veggies, and a roll on the side, and you have the perfect meal.

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  27. so boil the heavy cream a whole 40-50 minutes?

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    Replies
    1. That was based on the original recipe. Since that time when I made this I have done it a few times. I wouldn't call it a full boil, rather let it simmer until thickened which can take as short as 30 minutes or as long as 45.

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