I happen to LOVE blue cheese on my steak. This creamy Gorgonzola sauce gives me just the right amount of "bite" from the blue cheese, yet is toned down with the creamy goodness and fresh herbs. It's an easy sauce to make, and dresses up your steak into something special! I used it on a beef filet, but you can use this on your favorite cut of steak.
Click for Printable Recipe
Ingredients:
- 2 cups heavy cream
- 3/4 tsp black pepper
- 3 Tbsp freshly grated Parmigiano reggiano
- 2 Tbsp freshly chopped parsley + extra for plating
- 1/3 cup crumbly Gorgonzola + extra for plating
- 1/4 tsp kosher salt (not table salt)
Step-by-Step:
Carefully bring the cream to a boil, then reduce heat to medium low. Do not take your eyes off of this cream as you are bringing it to a boil. It will boil over the instant you do! LOL
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| 2 cups heavy cream |
Add the other ingredients and cook until thickened and reduced. That's it!
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| 3/4 tsp black pepper |
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| 3 Tbsp freshly grated Parmigiano reggiano |
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| 2 Tbsp freshly chopped parsle |
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| 1/3 cup crumbly Gorgonzola + extra for plating |
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| 1/4 tsp kosher salt (not table salt) |
For the beef filet -
Allow filets to come to room temperature. Season
steaks well with seasoning blend of your choice. I used Montreal Steak
Seasoning.
 |
| Steaks of your choice. These are filets. |
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| I added a couple of Tbsp of extra virgin olive oil to my grill pan. |
On a very hot grill pan, sear 1 minute, turn 90 degrees and sear an additional 2 minutes.
Flip and sear side two for 2 minutes,
turn 90 degrees and sear an additional 2 minutes. This gave me the
medium I was looking for. Adjust times according to your preference of
doneness. I recommend a digital, instant read thermometer to take the
guesswork out of it, but there are some little tricks some people use to
test for doneness. *Read about the "face test" at the bottom of the
post. I did not make this up. I read it somewhere. It seems sorta
cool, so I'm passing it along in case this method appeals to any of you.
I
cooked to medium (160 degrees F *according to the USDA guidelines)
before resting 5 minutes. This was about 7 minutes for my steaks, but
this will depend on the thickness of your filets. (These were about 1
1/4" thick each.) If you like them more well done, just cook them longer. Just know that the meat will not be as tender. This post is really about the sauce.
Did you enjoy this recipe? I hope so!
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As always, here are some "bonus" recipes for you:
Grilled Zucchini Rolls
Stuffed Peppers
Vietnamese-Style Lettuce Cups
Black Pepper and Gruyere Popovers
Andouille Breakfast Potatoes
Spinach Artichoke Dip-Stuffed Chicken Breasts
Written Method:
Carefully bring the cream to a boil, then reduce heat to medium low. Add the other ingredients and cook until thickened and reduced. That's it!
For the beef filet -
I
cooked to medium (160 degrees F *according to the USDA guidelines)
before resting 5 minutes. This was about 7 minutes for my steaks, but
this will depend on the thickness of your filets. (These were about 1
1/4" thick each.) Allow filets to come to room temperature. Season
steaks well with seasoning blend of your choice. I used Montreal Steak
Seasoning. On a very hot grill pan, sear 1 minute, turn 90 degrees and
sear an additional 2 minutes. Flip and sear side two for 2 minutes,
turn 90 degrees and sear an additional 2 minutes. This gave me the
medium I was looking for. Adjust times according to your preference of
doneness. I recommend a digital, instant read thermometer to take the
guesswork out of it, but there are some little tricks some people use to
test for doneness. *Read about the "face test" at the bottom of the
post. I did not make this up. I read it somewhere. It seems sorta
cool, so I'm passing it along in case this method appeals to any of you.
Steak Doneness: (This is from the Steak Enthusiast.)
Here’s how you learn the various levels of doneness:
With a poker face — no smiling or you’ll be eating beef jerky
— touch your cheek. That’s how rare meat feels. Offering no resistance
when pressed, it has a red center but should be warm all the way
through. Touch your chin. This is the feel of medium rare. The color should be bright pink to red when cut. Now, touch the end of your nose. This will coincide with the texture of medium doneness. It has a pink center. The area just above the bridge of your nose on your forehead
is the tactile equivalent of medium-well. It has a thin line of pink
remaining in the center. The bottom of your shoe is well done.
Winn-Dixie Executive Chef Robert Tulko prefers gauging doneness using touch also, but with his fist:
First, make a relaxed fist, he said. The web of your hand
between the thumb and forefinger on top feels like rare meat. If you
slightly clench your fist, that same v-section of your hand is now
medium. Clench your fist tightly, and the area will now feel like well
done — hard, and in my opinion, inedible.
Tulko explained that as meats cook, the juices are drawn to the upper surface. That’s why when you cut into a steak, the juices rush out. He said you should let the steak rest for five to 10 minutes before serving and cutting. The juices will have time to settle back to the center.
Tulko explained that as meats cook, the juices are drawn to the upper surface. That’s why when you cut into a steak, the juices rush out. He said you should let the steak rest for five to 10 minutes before serving and cutting. The juices will have time to settle back to the center.
