Pepper Steak With Gorgonzola Cream Sauce Recipes

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GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE



Grilled Flank Steak with Gorgonzola Cream Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 8

1 1/2-pound flank steak
Salt and freshly ground black pepper
Gorgonzola Cream Sauce, recipe follows
1 tablespoon butter
1 shallot, minced
1 cup heavy cream
1/4 pound Gorgonzola
Salt and freshly ground black pepper

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.

STEAK WITH GORGONZOLA SAUCE



Steak with Gorgonzola sauce image

Perfectly cooked steak served with creamy Gorgonzola sauce flavored with rosemary and garlic is the easy dinner recipe of your dreams.

Provided by Alida Ryder

Categories     Dinner

Time 30m

Number Of Ingredients 12

2 tbsp butter
3 garlic cloves (crushed/minced)
1 sprig rosemary
1½ cups cream
1 tsp lemon juice
100 g (3½oz) Gorgonzola (crumbled )
salt and pepper (to taste )
4 rib-eye steaks
salt and pepper (to taste )
2 tbsp butter
2 sprigs rosemary
2 garlic cloves (halved )

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.

Nutrition Facts : Calories 455 kcal, Carbohydrate 4 g, Protein 26 g, Fat 38 g, SaturatedFat 21 g, Cholesterol 141 mg, Sodium 335 mg, Sugar 1 g, ServingSize 1 serving

STEAK WITH GORGONZOLA SAUCE



Steak With Gorgonzola Sauce image

Boneless strip steaks topped with Gorgonzola sauce make an easy, quick, and delicious dinner for family or guests-you can even make the sauce ahead.

Provided by Kathy Kingsley

Categories     Entree     Dinner

Time 25m

Yield 4

Number Of Ingredients 11

For the Gorgonzola Sauce:
3 ounces Gorgonzola cheese (or other blue cheese, crumbled; about 3/4 cup)
2 tablespoons white wine vinegar (or cider vinegar)
1/3 cup sour cream
2 tablespoons olive oil
2 tablespoons fresh parsley (chopped)
For the Steak:
4 (6-ounce) boneless beef steaks (such as strip steak, tenderloin, or sirloin)
1 teaspoon Kosher salt
1 teaspoon freshly ground​ black pepper
1 to 2 tablespoons vegetable oil

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.

Nutrition Facts : Calories 684 kcal, Carbohydrate 2 g, Cholesterol 165 mg, Fiber 0 g, Protein 50 g, SaturatedFat 19 g, Sodium 654 mg, Sugar 1 g, Fat 53 g, ServingSize 4 servings, UnsaturatedFat 0 g

STRIP STEAK WITH PEPPER CREAM SAUCE



Strip Steak with Pepper Cream Sauce image

Provided by Alton Brown

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 (6 to 8-ounce) strip steaks, 3/4 to 1-inch thick
Kosher salt
2 teaspoons black peppercorns, coarsely crushed
2 tablespoons clarified, unsalted butter
3/4 cup beef stock or broth
3 tablespoons cognac
3/4 cup heavy cream
1 tablespoon green peppercorns in brine, drained and slightly crushed

Steps:

  • Preheat oven to 200 degrees F.
  • Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.
  • Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
  • Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.

BEEF TENDERLOIN WITH CREAMY GORGONZOLA SAUCE



Beef Tenderloin With Creamy Gorgonzola Sauce image

Trust me. Follow my method. You won't be disappointed! Serving Beef Tenderloin, otherwise known as filet of beef or filet mignon, is an expensive dish BUT keep this in mind: there is absolutely no waste if it's trimmed properly, it's delicious, easy to make, and it will WOW your guests every time. We like our meat cooked perfectly medium rare and not a spec more! I have adjusted the cooking times for a fool proof roast every time. Instead of a whole tenderloin, this time, I bought 2, 4.5 pound cuts. I think it's easier to handle 2 smaller cuts that are the same size in diameter.

Provided by Everything Tasty Ki

Categories     Roast Beef

Time 30m

Yield 1 Slice, 15-20 serving(s)

Number Of Ingredients 9

tenderloin (any size will do, figure 1/2 lb. per person)
kosher salt & freshly ground black pepper
olive oil
1 1/2 cups heavy cream
3 ounces gorgonzola, crumbles
3 tablespoons parmesan cheese, grated
1/2 teaspoon kosher salt
ground pepper
2 tablespoons fresh minced parsley

Steps:

  • Preheat the oven to 450 degrees.
  • Rub the beef with a light coating of olive oil and a generous amount of salt and pepper around all sides. Do not be afraid to use salt on the outside. You need this to season the meat or it will be bland.
  • Use a large sheet pan with short sides, like a cookie sheet. Place a flat rack in the sheet pan to keep the meat off the pan.
  • Insert an oven proof thermometer in one end so that the tip is in the middle of the roast. Do not insert the rod from the top, as it is too hard to get it in the middle. Use a thermometer that sits on the counter with a cord. (you can find this in my favorite cooking tools link, I can't live without this)
  • 4. Cook the roast for 15 minutes at 450 degrees and than lower the oven to 325 degrees. Do not open the oven at all during this time. Set the thermometer to 120 for medium rare or 125 for medium.
  • Take the roast out of the oven when the thermometer reaches the desired temperature and cover with foil. Do not remove the thermometer. Let the roast sit for 15-20 minutes before slicing. You will see the thermometer will rise another 8-10 degrees. Medium Rare will rise close to 130 and more medium with register at 135 on thermometer. It's very important to let the roast rest out of the oven, it will continue to cook and allow the juices to spread back out into the meat. This is how you get the perfect cooking throughout your meat from top to bottom and from end to end.
  • Gorgonzola Sauce: Bring the cream to a full boil in a medium to large sauce pan, boil rapidly until sauce thickens and stir occasionally. Take off the heat and add the rest of the ingredients until the cheeses are melted. This sauce can easily be made ahead of time and reheated.

GORGONZOLA CREAM SAUCE



Gorgonzola Cream Sauce image

Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10

1 cup heavy whipping cream
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
6 ounces dry miniature ravioli
3 ounces crumbled Gorgonzola cheese
2 tablespoons chopped Italian flat leaf parsley
2 tablespoons freshly grated Parmesan cheese
½ apple, diced
¼ cup chopped toasted walnuts
1 teaspoon chopped Italian flat leaf parsley

Steps:

  • Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
  • Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
  • Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
  • Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

Nutrition Facts : Calories 299.7 calories, Carbohydrate 12.6 g, Cholesterol 81.8 mg, Fat 24.4 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 13.3 g, Sodium 257.7 mg, Sugar 2 g

GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE



Grilled Filet Mignon with Gorgonzola Cream Sauce image

Tender filet mignon is drizzled with a savory gorgonzola cream sauce and topped with crumbled bacon bits and sliced green onions.

Provided by Shawn Alton

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 1h15m

Yield 4

Number Of Ingredients 13

4 cups heavy cream
3 ounces crumbled Gorgonzola cheese
3 tablespoons grated Parmesan cheese
¾ teaspoon salt
¾ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
4 (8 ounce) fillets beef tenderloin
1 pinch lemon pepper
1 pinch garlic powder
1 pinch onion powder
salt and ground black pepper to taste
12 slices thick sliced bacon, chopped
4 green onions, chopped

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.

Nutrition Facts : Calories 1455.6 calories, Carbohydrate 9 g, Cholesterol 496.3 mg, Fat 133.6 g, Fiber 0.6 g, Protein 54.9 g, SaturatedFat 73.6 g, Sodium 1567.8 mg, Sugar 0.8 g

STEAK WITH GORGONZOLA SAUCE



Steak With Gorgonzola Sauce image

Recipe from the Cucina Rustica in Sedona Arizona! The sauce can be made 2 hours ahead of the steaks, let stand at room temperature & rewarm when the steaks are ready. If you don't like heat, leave out the peppers. These directions are for pan fried steaks BUT ..... there's always the BBQ!

Provided by CountryLady

Categories     Steak

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

3 tablespoons olive oil, divided
1/2 lb fresh shiitake mushroom, stemmed & sliced
3 garlic cloves, minced
1 1/2 cups 35% cream
1 cup gorgonzola, crumbled (about 4 oz)
2 teaspoons minced chipotle chiles in adobo (from canned chipotles in adobe)
8 (6 ounce) filet mignon, about 6 oz each (or other good steaks)

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.

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