Best 10 Gorgonzola Sauce For Steak Recipes

STEAK WITH GORGONZOLA SAUCE

Steps:

• To make the sauce, melt the butter in a pan set over medium-low heat.
• Add the garlic and rosemary and cook until the garlic softens. (Approximately 1-2 minutes)
• Pour in the cream and lemon juice.
• Allow to simmer for 5 minutes until the sauce has thickened slightly and coats the back of a spoon.
• Remove from the heat and add the cheese. Stir until the cheese has melted then season to taste with salt and pepper.
• To make the steak, pat the steak dry with paper towels then season generously with salt.
• Heat a large cast iron pan or griddle pan over high heat.
• Add the steaks and cook until well-browned on both sides. Once flipped, add the butter, garlic and rosemary and baste the steak with the butter. I cook my steaks for 2-3 minutes per side until they are medium rare.
• Remove from the pan and allow to rest for at least 5 minutes before serving with the Gorgonzola sauce.

GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE

Steps:

• Heat a grill pan to medium heat.
• Season the steak liberally with salt and pepper. Cook for 6 minutes on each side for medium rare.
• Remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices. Transfer to a platter and ladle on Gorgonzola Cream Sauce.
• Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.

GORGONZOLA SAUCE

Steps:

• 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.

STEAK WITH GORGONZOLA SAUCE

Steps:

• Gather the ingredients.
• To make the sauce: In a small bowl, combine the Gorgonzola and vinegar. Mash with a fork until almost creamy (some lumps will remain).
• Stir in the sour cream and olive oil until blended. Stir in the parsley and season to taste with salt and pepper.
• Generously season the steaks on both sides with the salt and pepper.
• In a large, heavy skillet, heat the vegetable oil over medium-high heat. Add the steaks and cook for 4 to 5 minutes on each side for medium-rare, or 5 to 6 minutes for medium.
• Transfer the steaks to serving plates and let rest for 5 minutes. Spoon the sauce over the steaks or serve on the side.

STEAK GORGONZOLA à LA OLIVE GARDEN

Steps:

• MARINATED STEAK PREPARATION;.
• Cut beef into 1/2" cubes and set aside.
• Mix the Italian dressing, rosemary and lemon juice, if using, together.
• Add the marinade to the beef toss and let marinate for at least 1 hour.
• SPINACH GORGONZOLA SAUCE:.
• Heat Alfredo sauce in large sauté pan.
• Add onion, spinach and Gorgonzola cheese.
• TO PUT THE DISH TOGETHER:.
• Grill steak to desired doneness.
• Place drained pasta in sauté pan with heated Alfredo sauce.
• Toss pasta with sauce and place on a large platter.
• Place grilled beef on pasta and sauce.
• Drizzle with balsamic glaze.
• Sprinkle remaining Gorgonzola cheese, sun dried tomatoes and parsley leaves.
• Enjoy with a nice tomato salad and a nice glass of wine!

GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE

Steps:

• Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
• Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.

GORGONZOLA CREAM SAUCE

Steps:

• Reduce the heavy cream. Place heavy cream and 3 smashed garlic cloves in a medium saucepan. Bring to a boil, then reduce and simmer until thickened, about 10-15 minutes. Cream will eventually bubble up, so make sure your pan is not too small. Use a slotted spoon to remove garlic, then discard.
• Stir in remaining ingredients. Add ¾ cup gorgonzola, ¼ cup grated Parmigiano Reggiano, 2 Tbsp chopped parsley, 1 ½ tsp Dijon, ½ tsp Kosher salt, and ¼ tsp black pepper, then stir until cheese has melted and the sauce is creamy and smooth.

GORGONZOLA SAUCE

Steps:

• In a small saucepan over low heat, combine the butter, Gorgonzola cheese, green onion, garlic and pepper. Warm slowly for about 5 minutes, shaking the pan occasionally until the sauce is nice and creamy. This sauce may also be cooked on a cool part of your grill while grilling meat.

GNOCCHI WITH GORGONZOLA SAUCE

Steps:

• Make the gnocchi.
• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. (If you plan to cook the gnocchi as soon as they are formed, put the water on to boil while the riced potatoes are cooling. If you are cooking previously frozen gnocchi, make sure the water is boiling before you remove the gnocchi from the freezer.)
• Bring the stock, cream, and butter to a boil in a large skillet over medium heat. Season lightly with salt and pepper and boil until the sauce is lightly reduced, about 3 minutes. Remove from the heat and stir in the Gorgonzola until dissolved.
• Drop the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon. Cook just until they rise to the surface and roll over, 2 to 3 minutes. If the skillet is large enough to accommodate the sauce and gnocchi, gently scoop the gnocchi out of the boiling water with a large wire skimmer and add them directly to the sauce in the skillet. If not, drain the gnocchi gently, return them to the pot, and pour in the sauce. Bring the sauce and gnocchi to a boil, stirring gently to coat the gnocchi with sauce. Remove the pan from the heat and stir in the grated Parmigiano-Reggiano. Check the seasoning, adding salt if necessary. Serve immediately in warm bowls.

STEAK WITH GORGONZOLA SAUCE

Steps:

• Heat 2 tbsps olive oil in large heavy skillet over medium heat; add mushrooms & saute until soft, about 4 minutes.
• Add garlic & stir for a minute; add whipping cream & bring to a boil.
• Reduce heat to medium & simmer until the sauce thickens, about 4 minutes; stir in cheese & peppers and season to taste with salt & pepper.
• Sprinkle steaks with salt & freshly ground pepper.
• Heat remining oil in another large, heavy skillet; cook steaks until brown on both sides & cooked to desired doneness, about 5 minutes per side for medium rare.
• Pour sauce over steaks before serving.