Ribeye Steak With Gorgonzola Sauce

by admin on March 11, 2010

1/2 cup heavy cream
2 tsp. freeze-dried green peppercorns
3/4 cup white wine
1/4 cup unsalted softened butter
1/4 lb. gorgonzola cheese, softened
2 tsp. minced parsley
2 rib eye steaks (10-12 oz. each)

Mix together or cream the cheese and butter until smooth. Boil wine with peppercorns until reduced about 1 Tbsp. Add cream and reduce by half. Lower heat, add cheese mixture a little at a time. Add parsley. Remove from heat and keep warm. Grill steak to desired doneness. Serve with sauce when done.

Like this post? Post Comment, Download and Subscribe RSS

Leave a Comment

Previous post:

Next post: