This is a good recipe to make if you're having people over - it's easy to make in advance, tastes great, and makes for a nice presentation.
2 cups heavy cream
8 ounces crumbled Gorgonzola cheese (reserve 3 oz for garnish)
3 tablespoons grated Parmesan cheese
1 tablespoon corn starch
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
2 beef tenderloin fillets
1 tbsp olive oil
1/4 tsp garlic powder
1/4 tsp onion powder
Kosher salt and ground black pepper, to taste
1-2 roasted red bell peppers, julienned
Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer about 15 minutes. Whisk in about 5 ounces of the Gorgonzola cheese and Parmesan, salt, pepper, and nutmeg, until the cheese has melted. Stir in corn starch slowly, then whisk until dissolved. Leave on low heat until ready to serve.
Make the crostini by slicing french bread thinly. Drizzle olive oil over each side, and season each side with sea salt and black pepper. Then toast in the oven at 350 for about ten minutes, just until the bread is slightly brown and crisp.
Heat grill to high. Season the beef with a bit of olive oil, and salt and pepper. Cook the beef for 3-4 minutes per side, for medium rare. Once done, remove from grill and transfer to a cutting board. Let rest for 5 minutes, and then slice the beef thinly.
For roasted bell peppers:
Simple drizzle with olive oil, sprinkle with salt and pepper, and broil in the oven for about 10 minutes or until blackened on the outside. Let cool, peel off the skin, and julienne. Or, if you're in a rush, you can buy these in a jar!
For assembly, place a slice of beef on top of each crostini, add a dollop of the cream sauce, a few strips of red bell pepper, and then sprinkle with the reserved Gorgonzola. If you would like to make this in advance, you can cook the beef a few hours ahead and refrigerate it. Bring it to room temperature and slice just before serving.