Beef with Gorgonzola Sauce

Instructions

1. Start by taking the beef tenderloin steaks out of the refrigerator about 20 minutes before cooking to let them come to room temperature. This helps them to cook more evenly.
2. Season the steaks generously on both sides with salt and pepper.
3. Preheat your oven to 400°F (200°C).
4. Heat olive oil in a large ovenproof skillet over medium-high heat until it just begins to smoke.
5. Add the steaks to the skillet and sear on one side until a brown crust forms, about 3 to 4 minutes.
6. Flip the steaks over and immediately transfer the skillet to the oven. Cook until the steaks reach the desired doneness (130°F for medium-rare), about 6 to 8 minutes.
7. Remove the skillet from the oven using oven mitts (the handle will be very hot) and transfer the steaks to a plate. Cover with foil and let them rest.
8. In the same skillet, melt the butter over medium heat. Add the shallot and sauté until translucent, about 2 minutes.
9. Pour in the heavy cream and bring to a simmer, stirring often. Reduce the heat if necessary to prevent boiling over.
10. Add the Gorgonzola cheese and stir until the cheese melts and the sauce becomes smooth. If the sauce is too thick, you can add a little more cream to reach your desired consistency.
11. Taste the sauce and adjust the seasoning with salt and pepper if needed.
12. Serve the steaks topped with the Gorgonzola sauce. Sprinkle with chopped parsley for a touch of color and flavor, if desired.