Gorgonzola & Filet Crostini

Filet of beef tenderloin, trimmed and tied (2 pounds)
1.5 tablespoons good olive oil
2 teaspoons Diamond kosher salt
1 teaspoons coarsely ground black pepper
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
1 Baguette
Microgreens

Filet:
Preheat the oven to 275 degrees.  
Place filet on a sheet pan and pat it dry with paper towels. Brush filet all over with oil. Sprinkle it all over with the salt and pepper. Roast the filet for about an hour, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice into thin slices.

Gorgonzola Cream Sauce:
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.

Slice baguette on the diagonal. Brush each slice with olive oil and toast. Rub each slice with a whole clove of garlic. Spread the gorgonzola sauce onto each toast and layer with the beef. Top with micro-greens. Place on your fanciest platter and watch as they disappear!