Dec 24 2010
I’m Smoking two Beef Tenderloins (Dad paid for it!) for tonight. My side of the family gets together on Christmas Eve. I experimented with an awesome sauce that’s not too horseradishy and a little cheesy. What the heck is Gorgonzola? was my questions to. It’s sort of like blue cheese.
Gorgonzola/horseradish Cream Sauce
4 cups heavy cream
3-4 ounces crumbly Gorgonzola cheese (not creamy or “dolce”)
3 Tablespoons freshly grated Parmesan cheese
3 Tablespoons minced fresh flat-leaf parsley
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
4 Tablespoons prepared Horseradish
In a large saucepan (cream expands and makes a mess!) over medium-high heat, bring cream to a full boil. Boil rapidly 45-50 minutes until thickened like a white sauce, stirring occasionally. Remove saucepan from heat, add all ingredients. Whisk rapidly until cheeses melt.
To reheat, warm the sauce over low heat until melted, then whisk rapidly until sauce comes together.