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Updated October 08, 2013

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Steak & Gorgonzola Cream Sauce 
Choose a 12 to 16oz Ribeye or New York Strip no less than 1 1/2 inches thick.

Gorgonzola Cream Sauce Recipe

1 tbsp butter
1 tbsp flour
3/4 cup milk - hot (for richer taste use heavy cream)
1 wedge of Gorgonzola cheese (Italian Bleu Cheese)
crumbled, about 6 oz.
White pepper

In a saucepan melt butter and stir in flour (roux)
(roux: a cooked mixture of flour and fat used as a thickening agent in a soup or a sauce) 
Cook the roux over low heat, stirring for 3 minutes - do not brown.
Add hot milk.
Keep stirring while sauce starts to thicken
Blend in crumbled cheese until it has melted.
Add pepper to taste, pour over fully cooked steak and serve.