I love all things blue cheesey and this is the BEST sauce for any beef.

Ingredients:

• 4 c heavy cream
• 3- 4 oz crumbly Gorgonzola(not creamy or “dolce”)
• 3 tab freshly grated Parmesan cheese
• 3/4 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 3 tab minced fresh parsley

Directions:

1. Bring the cream to a full boil in a large saucepan over medium-high heat. Watch, it will boil over!
2. Lower heat to an active simmer (just low enough it does not boil over) for 15 to 20 minutes, until it’s thickened, like a white sauce, stirring frequently.
3. Remove from the heat.
4. Add the Gorgonzola, Parmesan, salt, pepper, and parsley.
5. Whisk rapidly until the cheeses melt.
6. To reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Serves: Makes 3 cups

Source: Barefoot Contessa Parties! by Ina Garten