Steak Carrera With Gorgonzola Sauce 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.

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.

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:

• 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.

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!

GORGONZOLA-CRUSTED STEAKS

Steps:

• Heat oven to 400°F.
• Cook steaks in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. on each side or until evenly browned on both sides.
• Meanwhile, combine cheese, bread crumbs, basil and peppercorns.
• Transfer steaks to baking sheet sprayed with cooking spray; top with cheese mixture.
• Bake steaks 8 to 10 min. or until medium doneness (160ºF). Meanwhile, cook pasta sauce and water in skillet on medium-low heat until heated through, stirring frequently.
• Serve steaks topped with pasta sauce.

TENDERLOIN STEAKS WITH CRANBERRY-PORT SAUCE AND GORGONZOLA CHEESE

Steps:

• Melt 2 tablespoons butter in saucepan over medium-high heat. Add garlic and shallot, then 1 cup broth, Port and cranberries. Boil liquid until reduced to 1/2 cup, about 8 minutes. Set sauce aside.
• Melt remaining 2 tablespoons butter in large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; cover loosely with foil. Add rosemary to skillet, then sauce and remaining 1/4 cup broth. Boil 1 minute, scraping up browned bits. Season with salt and pepper; spoon sauce over steaks. Top each with cheese.

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.