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.
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