My husband had a very specific request for his birthday: steak with a Gorgonzola cream sauce. I immediately decided to pair the steak with fully loaded bullet potatoes and spinach and goat cheese stuffed portabella mushrooms because those are two of his favorites. For dessert I made apple crumble, which is his favorite dessert and very easy to prepare.
I bought all of the groceries at my favorite grocery store: Mariano's. Fellow Chicagoans you must check this place out. I think I am going to only shop there from now on. I told the butcher my plan to make my husband a special birthday dinner. The butcher is one of the friendliest people in the world and he insisted on getting a bigger thicker steak from our back. Perfect. As you can see it didn't really fit on the plate, but Charles ate every bite. I bought myself a filet because I can't eat a pound of meat.
The butcher pointed out that a porterhouse steak is so juicy and flavorful that you don't really need a Gorgonzola cream sauce with it, and Charles agreed. So while the sauce was delicious, it wasn't necessary.
The steak was coated generously with salt and pepper and then cooked on a grill pan - over high heat for about 8 minutes a side.
For the gorgonzola cream sauce you will need:
- 1 cup Heavy Cream
- 1 cup crumbled Gorgonzola
- 1 tablespoon chopped Parsley
- 1 Shallot
- 1 teaspoon Olive Oil
Step 1:
Chop the shallot. Heat the olive oil in a sauce pan and saute the shallot.
Step 2:
Once the shallot has softened add the cream and cheese. Stir together and let the cheese melt. Stir in the parsley. Serve warm.
