Tuesday, August 4, 2009

When you want more than steak sauce...

Mmm... medium rare T-bone (cut in half) with gorgonzola and red wine sauce.

This was definitely not a weight watchers recipe... but keep the portions smallish, and it's not quite a heart attack on a plate.

Ingredients (for 2 people):

1 1-lb ribeye (probably better for cutting in half)
2-3 oz. gorgonzola cheese
4-6 oz. mushrooms, thinly sliced
a lot of butter (3 T?)
1/2 c. (1 glass) red wine (not too dry)

30-60 minutes before cooking, remove the steak from the fridge. Pat dry with a paper towel; sprinkle coarse sea salt and freshly ground pepper generously on each side.

When ready to cook, heat up heavy duty skillet over medium heat. Add 1/2 T of butter to the skillet; it should sizzle and melt immediately. Add the steak to the skillet; cook somewhere around 4 minutes on each side. Remove steak to a plate; spread 1/2 T butter on top, crumble the cheese over it, and tent with foil.

Add yet another tablespoon of butter to the skillet and sautee the mushrooms until they stop giving up liquid (3-4 minutes). Add the wine and scrape up any browned bits up with a spatula. Cook until the wine is reduced by about half and looks a little thicker. Add remaining butter; stir until melted.

Cut steak in half and plate; pour mushrooms and sauce over each portion.

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