Beef Tenderloin with Gorgonzola Sauce

I just like my fillets to have a more round shape. Just a preference. I tied them as soon as I trimmed the tenderloin.

Since it's not a roast, the effect for a "more even cooking" is negligible. Like I said, just a preference:)

Sure, since it's not exactly mine:) I put a bit of extra cheese crumbles on the steaks before applying the cheese sauce. This is from Ina Garten's beef gorgonzola or an adaptation thereof.

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.