Beef Tenderloin with Gorgonzola Sauce:

( From Kathy Pottschmidt)

Using about a 3.5 pound tenderloin that will easily serve 10 people:

Rub about 2 tablespoons of butter over the beef and then season it with 1 tablespoon of garlic salt and the same amount of pepper.

Bake on a cooking sheet at 500 degrees for 25 minutes,

Wrap in heavy tin foil for 20 minutes.

Serve.

Gorgonzola Sauce:

4 cups heavy cream

4 ounces of crumbled Gorgonzola cheese

3 Tbls grated parmesan cheese

3/4 Tsp kosher salt

3/4 Tsp black pepper

3 Tbls minced parsley

In a medium saucepan, bring cream to a full boil without letting it boil over the sides of the pan.

Boil rapidly and stir occasionally for about 45 to 50 minutes or until it is thickened and reduced by a quarter ( this makes about 3 cups )

Take off the heat and add the remaining ingredients