Steak with gorgonzola mushroom sauce
Are you looking for a luxurious and tasty dish that will surprise your taste buds? Then steak with gorgonzola mushroom cream sauce is exactly what you are looking for! This dish combines the rich, full flavours of a perfectly cooked steak with the creamy, tangy notes of gorgonzola and the earthy taste of mushrooms. Whether you are hosting a dinner party at home or just want to enjoy a special meal, this steak with gorgonzola mushroom cream sauce is sure to impress.
Why Steak with Gorgonzola Mushroom Cream Sauce?
This dish is a perfect balance of savoury, creamy and full of flavour. The salty and tangy gorgonzola combines perfectly with the earthy flavour of the mushrooms and the juiciness of the steak. Moreover, it is simple to prepare, but the result is sophisticated enough to impress any guest. This makes it an ideal dish for special occasions as well as an upscale dinner at home.
Steak with gorgonzola mushroom cream sauce is a dish that combines luxury and simplicity in the perfect way. It is a dish that both culinary beginners and seasoned cooks can make, and it offers a taste experience that any steak lover will appreciate. So, if you are looking for a rich and flavourful dish to try tonight, look no further. This recipe is a guaranteed success!
Recipe for Steak with gorgonzola mushroom sauce
Time: 30 min
No. of persons: 2
Pan: VH25H, VH25
Ingredients:
- 2 steaks (e.g. ribeye or sirloin steak)
- Salt and pepper to taste
- 250 g mushrooms, cut into quarters
- 1 shallot, finely chopped
- 2 cloves of garlic, finely chopped
- 1 tablespoon of olive oil
- 50 g butter
- 150 ml dry white wine
- 150 ml whipping cream
- 200 grams gorgonzola, broken or sliced into pieces
- Fresh parsley, finely chopped (optional)
Preparation:
Preparing steaks:
- Remove the steaks from the fridge at least 30 minutes before grilling to allow them to come to room temperature. Season them generously with salt and pepper.
Grilling steak:
- Grill the steaks over direct heat: Heat the barbecue to high heat. Place the steaks directly over the high heat and grill for 1 to 2 minutes on each side, until they no longer stick to the grill rack and the outside is nicely seared.
- Cook the steaks over indirect heat: Move the steaks to a part of the barbecue with indirect heat. Let them cook through until the desired core temperature is reached:
- Ultra-rare: 46-49°C
- Rare: 52-55°C
- Medium-rare: 55-60°C
- Medium-well done: 65-69°C
- Well done: 71°C or higher - Let the steaks rest: Remove the steaks from the barbecue and let them rest under aluminium foil for 5 minutes to allow the juices to distribute well.
Prepare sauce in cast-iron skillet:
- Heat the oil and butter: Place a cast-iron skillet over medium-high heat on the barbecue. Add the olive oil and butter and let the butter melt.
- Fry the shallot and garlic: Add the finely chopped shallot and garlic to the skillet. Fry this until the shallot is soft and glazed, about 2-3 minutes.
- Add the mushrooms: Add the quartered mushrooms to the skillet and fry until nicely golden brown and all the liquid has evaporated, about 5-7 minutes.
- Deglaze with white wine: Pour the dry white wine into the skillet and stir well. Let this reduce for about 3-4 minutes so that the alcohol evaporates and the flavours come together.
- Add the cream and gorgonzola: Lower the heat slightly and add the cream and pieces of gorgonzola. Stir well until the cheese is completely melted and you have a smooth sauce. This takes about 3-5 minutes.
- Season to taste: Taste the sauce and season with salt and pepper. Note that gorgonzola is already salty, so be careful with extra salt.
Serve:
- Serve the steak and sauce: Place the grilled steaks on plates and pour the gorgonzola mushroom sauce over them. Garnish with chopped parsley if desired. Also nice to serve as the centre piece of a cocktail plate, cut the steak into nice slices before pouring the sauce on top.
Tips for the Best Results
- Use good quality steaks for the best flavour and texture.
- Experiment with different types of mushrooms for an even deeper flavour.
- Make sure the gorgonzola melts completely in the cream for a smooth sauce without lumps.
- Make sure the cast iron skillet is well hot before you start frying for best results.
- Let the steaks rest well after grilling to allow the juices to distribute well.
- Serve with grilled vegetables or potatoes for a complete meal.