Gorgonzola Sauce

As I've mentioned, we're serious carnivores. Since my husband bought the butcher shop, not only have we had a limitless supply of whatever kind of meat we want, I have access to a bunch of stuff I wouldn't touch if I were stranded on a desert island and hadn't eaten in weeks. He sold raccoons once. I mean, actually sold them. I thought they would sit in the case until he had to throw them out. They were gone by the end of the day. There's hogs head cheese (I made the mistake of asking how that stuff is made--it sounds every bit as gross as it looks). And squirrels. And chitlins-chitterlings, if you want to be all proper about it. My husband calls them "exotic meats." 

Yuk.

But then there's the good stuff. Like steak. I love steak, and no one cooks a steak like my husband. When he puts the plate on the table, you can actually hear angels signing. You don't ever want to pollute a real steak with, well, anything. We eat a lot of ribeye around here, and when my husband is being extra sweet, he'll bring me a filet mignon (or a filet mignon roast stuffed with cream cheese and bacon. Sweet mother of meat.). That kind of steak is a gift from heaven that you just don't spoil with steak sauce.

However.

Every rule has an exception. This is it. If you've found a way to make filet mignon better, you can just go ahead and throw the bucket list away. You're done. I'm serous. I've had guys ask me for this recipe. I'm talking die-hard carnivores. We had a half a dozen of my husband's guy friends over for a cookout and every one of them was practically licking the leftover sauce off of his plate. It was adorable.


It takes a little time to cook down the cream, but it's so worth it. Just make sure you keep stirring. I've let it boil over more than once (left the kitchen. I guess I never learn), and it makes a mess.

Gorgonzola Sauce

Gorgonzola Sauce

2 cups heavy cream

2 ozs. Gorgonzola crumbles (blue cheese will also work in a pinch)
2 tablespoons freshly grated Parmesan
1/2 tsp salt
1/2 tsp pepper
1 1/2 tbsp. parsley

Bring cream to a full boil in saucepan over high heat, then reduce heat to medium/high and boil, stirring constantly, for 45 minutes or until cream has thickened to a sauce-like consistency. 

Remove from heat and stir in remaining ingredients all at once, whisking until cheeses melt. Spoon over steak and serve while sauce is still warm. 

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