Ingredients for Filetto al Salsa:
1 Each 9 Oz. Beef Tenderloin
3 Whole Shallots
2 Tbsp. Olive Oil

Ingredients for Gorgonzola Sauce:
2 Tbsp. Butter
1 Small Shallot, finely diced
Fresh Thyme (for seasoning)
1 Fl. Oz. Cream
1 Container Gorgonzola Cheese (1 Oz. if using American Gorgonzola or 3 Oz. if using imported Italian Gorgonzola)

Method of Preparation for Filetto al Salsa:
Pre-heat the oven to 300°. Roast the 3 whole shallots in a small pan with 2 tablespoons of oil in the oven at 300° for 2 hours. Brush the beef tenderloin with olive oil and grill to perfection.

Method of Preparation for Gorgonzola Sauce:
In a pan, sauté the finely-diced shallots in 2 tablespoons butter and fresh thyme. Add the cream and the gorgonzola cheese. Stir frequently, until the cheese is completely melted and blended with the cream.

Presentation:
On a plate, place the beef in the center. Pour the sauce over the beef. Place the shallots on top of the sauce. Serve with mashed potatoes and sautéed broccoli or any other vegetable of your choice.

Serves 1

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