gorgonzola sauce

Perfectly cooked steak served with creamy Gorgonzola sauce flavored with rosemary and garlic is the easy dinner recipe of your dreams.

Steak with Gorgonzola sauce

tbsp butter

garlic

rosemary

cream

lemon juice

100 g (3½oz) Gorgonzola (crumbled)

salt and pepper (to taste

rib-eye

garlic (halved)

To make the sauce, melt the butter in a pan set over medium-low heat.

Add the garlic and rosemary and cook until the garlic softens. (Approximately 1-2 minutes)

Pour in the cream and lemon juice.

Allow to simmer for 5 minutes until the sauce has thickened slightly and coats the back of a spoon.

Remove from the heat and add the cheese. Stir until the cheese has melted then season to taste with salt and pepper.

To make the steak, pat the steak dry with paper towels then season generously with salt.

Heat a large cast iron pan or griddle pan over high heat.

Add the steaks and cook until well-browned on both sides. Once flipped, add the butter, garlic and rosemary and baste the steak with the butter. I cook my steaks for 2-3 minutes per side until they are medium rare.

Remove from the pan and allow to rest for at least 5 minutes before serving with the Gorgonzola sauce.

Perfectly cooked al dente penne pasta tossed with a super quick and Creamy Gorgonzola Sauce. This sauce can be used in so many ways like over a juicy chargrilled steak or baked into a potato gratin but it's especially good tossed with pasta for a simple and comforting weeknight meal!

Penne with Creamy Gorgonzola Sauce

oz (400 grams) Penne pasta

3.5 oz (100 grams) Gorgonzola

tbsp (30 grams) Butter

(150 milliliters) Milk

tbsp Heavy cream ((double cream

Parmesan (grated)

(80 milliliters) Pasta water

Salt and pepper (to season)

Bring a large pot of salted water to a boil and cook the pasta until al dente. Make sure to serve 1/3 pasta water.

Meanwhile, put the milk and butter in a large deep sided skillet or pan and heat until the butter has melted. Once the butter has melted add the gorgonzola and stir until melted.

Add the cream and 1 tbsp parmesan with a a good pinch of pepper (around 1 tsp freshly grinded) and a pinch of salt.

Cook the sauce until the pasta is ready (around 3 minutes) and then add 1/2 cup of pasta water. Add the cooked pasta and toss until evenly coated, serve with an extra grating of parmesan.

https://embed.mediavine.com/videos/gwzbce4x9hevbha1knys

A rich and decadent Gorgonzola Sauce made with minced shallots, crumbled blue cheese, and cream! Serve alongside steak, pasta, gnocchi and more.

Gorgonzola Sauce

unsalted butter

shallot, minced

heavy cream

Gorgonzola cheese ((or blue cheese of your liking))

Parmesan cheese

white wine vinegar

Kosher salt

black pepper

chives ((optional))

In a medium-sized saucepan over medium heat, melt the butter (or heat the oil). Then, add the shallot and cook for 2 minutes, stirring often.

Add the cream and increase the heat to medium-high. Simmer rapidly for about 10 minutes, stirring occasionally and allow the mixture to thicken and reduce slightly. Reduce the heat as necessary to keep from boiling over.

Remove from the heat and stir in the blue cheese, Parmesan, vinegar, salt, pepper, and chives. Serve and enjoy!

Pasta with gorgonzola sauce is rich, full of flavour and wonderful comfort food. It is super easy to prepare requiring few ingredients making it perfect for an easy weeknight dinner, date night or last minute get-togethers.

Pasta Al Gorgonzola

butter (2 tablespoons)

chestnut, portobello mushrooms

sage

spaghetti (1 pound,

water (for boiling pasta)

salt (for boiling pasta)

gorgonzola dolce (7 ounces, rind removed)

300 millilitres double cream (1¼ cup, heavy cream (US))

120 millilitres reserved pasta water (½ cup)

salt

black pepper (freshly ground)

parmesan cheese (freshly grated, for garnish)

In a large skillet, melt the butter and saute mushrooms, sage and salt on medium low heat for around 10 minutes till softened (just a couple of minutes if using rehydrated porcini). Set aside, leaving the mushrooms in the pan.

Mushrooms

Fill ¾ of a large saucepan with water, add salt and bring to a rolling boil.

Add the pasta and cook to 1 minute less than the time indicated on the packet. Drain the pasta reserving 120 millilitres or ½ cup of the pasta water in a small bowl and set aside.

Cook pasta

Replace the skillet containing mushrooms on a medium low heat and stir in the cream. As tiny bubbles begin to form, crumble in the gorgonzola then stir with a wooden spoon till the cheese has melted. Taste and add more seasoning if required.

Sauce

Pour the pasta into the sauce and mix till the pasta is fully coated. Cook for another minute on a medium heat, stirring constantly, adding the pasta water. Remove from the heat and serve with freshly grated parmesan cheese and a sprinkling of freshly ground black pepper.

Combine pasta and sauce

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Steak with Gorgonzola sauce

Penne with Creamy Gorgonzola Sauce

Gorgonzola Sauce

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Top 4 gorgonzola sauce recipes from across the web

The most viewed gorgonzola sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Steak with Gorgonzola sauce

Penne with Creamy Gorgonzola Sauce

Gorgonzola Sauce

Pasta Al Gorgonzola

The most viewed gorgonzola sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine