Steak with Gorgonzola Sauce
Translated from my original Japanese post (2018). 日本語の原文を読む →
It's Yoko, food blogger.
Today I'm sharing a recipe for beef steak with gorgonzola sauce!
Beef Steak with Gorgonzola Sauce
Ingredients (serves 2)
| Beef (steak cut), 200g each | 2 pieces |
|---|---|
| Watercress | As needed |
| Olive oil | 1 tablespoon |
| Gorgonzola | 30g |
| Milk | 100ml |
Instructions
1. Take the beef out of the fridge 30 minutes before cooking and let it come to room temperature. Wash the watercress and drain it.
2. Coat the beef with olive oil and put it in a pan heated over high heat. Turn it over and cook about 2 minutes per side, until the whole surface is browned.
Once it has a nice browned color, take it out, wrap it in aluminum foil, and let it rest for as long as you cooked it.
3. Clean the pan, add the gorgonzola and milk, and heat over low heat while stirring well to make a thick sauce. Cut the beef into bite-size pieces, pour the sauce over it, and add the watercress.
Tips
Gorgonzola stands up even to full-bodied wine!
Gorgonzola has a bit of a quirk, so it might divide opinions, but it has a strong flavor and holds its own against the meat.
It can go toe to toe with a full-bodied wine (!?), so it's great when you already know you'll be drinking something heavy.
Also, gorgonzola comes in dolce and piccante, and please use the "piccante."
If you're not sure about the difference, read this recipe:
Use a Very Thick Cut of Meat
When cooking steak, don't be stingy and choose a very thick cut!
If the meat isn't thick enough, it cooks through right away and turns tough.
The ideal is 5cm. Supermarkets often sell them with a "gokuatsu" (extra thick) sticker.
If you bring it to room temperature before cooking and rest it in foil, it stays warm all the way through and you can get it rare!
After cooking it about five times, you'll get a feel for doneness. Adjust it until it's just how you like it!
Recommended Wine
This recipe is also featured at Lekker Africa, which currently sells South African wine.
I contribute wine comments and recipes to Lekker Africa, and for this recipe I recommend the Kleinsalze Vineyard Selection Cabernet Sauvignon (red).
It has a rich, raisin-like fruitiness with aromas of earth, tobacco and blackcurrant, and it's very well balanced. It's reminiscent of a Bordeaux, and at the tasting everyone guessed a price far higher than the real one!
I explain South African wine briefly below, so if you're interested, please read on.
