Wilma’s Kitchen

The creamy gorgonzola sauce is a perfect complement to a fine piece of beef. Great with pasta.

Ingredients (for 2 persons)

• 2 steaks of appr. 100 gr. each
• 5 shallots
• 2 cloves of garlic
• 50 gr. gorgonzola (or other blue cheese)
• 30 gr. butter
• 1 dl dry white wine
• 1/8 l creme fraiche
• salt & pepper

Preparation

• Crumble the cheese. Cut the shallots lengthwise in 6 parts and slice the garlic.
• Dust the meat with salt & pepper and quickly brown it on both sides in hot butter. Take the meat out of the pan and keep warm under alufoil.
• Gently fry the shallot & garlic in the remaining butter for about 4 minutes. Then add the wine, stir till boiling. Reduce the wine to half of its original volume.
• Add the creme fraiche, stir till boiling. Stir in the crumbled cheese, allowing it to melt.
• Put the steaks back into the pan. Warm through in the sauce for 1 minute. The meat should be pink inside (medium rare).
• Serve the steaks with a topping of the shallots and the sauce.

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