David

FILET OF BEEF
Serves 8 to 10
1 whole filet of beef (4 to 5 pounds), trimmed and tied
2 tablespoons unsalted butter, room temperature
1 tablespoon salt
1 tablespoon coarsely ground pepper

1. Heat oven to 500. Place beef on a baking sheet; pat the outside dry with a paper towel. Spread butter on with your hands. Sprinkle evenly with salt and pepper. Roast for exactly 22 minutes for rare and 25 minutes for medium rare.

2. Remove from oven; cover tightly with foil and allow to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

Serve with Gorgonzola Sauce.

Gorgonzola Sauce

Copyright, 2001, Barefoot Contessa Parties!, All rights reserved

Prep Time: 10 minutes Cook Time: 50 minutes
Yield: 3 cups

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.

If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Alexa
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Recipe and photograph provided courtesy of the Walnut Marketing Board.

Easy cookies perfect for that jolly visitor.

Santa's Little Walnut Helpers

Topping:
1/2 cup packed brown sugar
1/4 cup sour cream
1/2 teaspoon ground cinnamon
1 cup chopped California walnuts
Dough:
1/2 cup butter or margarine
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon granulated sugar
Icing:
1/2 cup powdered sugar
1 tablespoon water
Prepare Topping: In small mixing bowl stir together sugar, sour cream and cinnamon until smooth. Stir in walnuts; set aside.
Prepare Dough: In mixing bowl bream butter and sugar. Add egg and vanilla; beat until light and fluffy. On low speed gradually add dry ingredients, beating just until smooth.
Divide dough into twelve equal parts. Roll dough into balls and place 3 inches apart on ungreased baking sheets. With your fingertip, make a wide, round depression in the center of each cookie, reaching almost to the edges and leaving a rim. Fill depression in cookies with walnut topping, mounding fairly high above rims.
Bake in 350 degree F. oven 15 to 20 minutes, until filling is set. Transfer cookies to rack to cool.
To make icing, mix powdered sugar and water until smooth. Drizzle over rims of cookies.
Makes 1 dozen cookies.