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TheLadyEve t1_j8rszgh wrote

Reply to comment by thedirtsquirrel in [Homemade] Reverse seared filet, roasted broccoli, & Pappardelle With gorgonzola cream sauce by thedirtsquirrel

I think a filet is an ideal canvas for a sauce because it has a pretty mild flavor just in itself. When I cook tenderloin I usually serve it with two sauces, a brandy peppercorn pan sauce (hot) and a mustard horseradish cream sauce (cold). I would pick Gorgonzola any time, but my husband doesn't do cheese.

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thedirtsquirrel OP t1_j8rtn2h wrote

Agreed! I think I said elsewhere, but if I'm having a plain steak I'm having a ribeye or strip. Those really stand on their own.

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