Gorgonzola
Steak
From the kitchen at Almira
Choose
at least a 16oz Ribeye 1-1/2 - 2
inches thick. Why? because you deserve it.
Gorgonzola
Cream Sauce Recipe
Ingredients:
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
Instructions:
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.