Prep 2 mins
Cook 15 mins
This is a recipe from Down Home with the Neely's (on the Food Network). They served it on top of grilled/sliced flank steak with a side of garlic mashed potatoes for a romantic meal. I am going to serve it on top of some chicken breasts this evening. You can substitute out blue cheese for the gorgonzola and get the same wonderful results. . .pure bliss!
- 14.79 ml butter
- 1 shallot, minced
- 236.59 ml heavy cream (or half and half)
- 113.39 g gorgonzola
- salt & freshly ground black pepper
- Heat a medium size saucepan over medium heat.
- Add butter to melt; throw in the shallots and saute until tender.
- Add the heavy cream (or half and half) and let reduce by half.
- Turn heat to low, add the Gorgonzola and stir until it melts.
- Season, to taste, with salt and pepper.
Incredible! It went together so easily and was so packed with flavor! I served this Grilled Italian Steaks, but even ended up putting some on my potatoes too! It makes plenty of sauce, but make sure you use it all. I tried to reheat some of the leftover sauce and it was not the same as when it was freshly made. Thanks for sharing this delightful recipe. Made for ZWT7 by a Hot Pink Lady.
I love strong flavours and this amazing gorgonzola sauce sure delivers. It's so easy to make, and so wonderful. There were only 2 of us tonight so I made 1/4 of a batch -- that was plenty to slather on a steak and baked potato. Served over a marinated steak from American Sirloin Steaks. Yum, yum!
Wow...what a great sauce. I used this on a nice strip steak and loved the flavors of the gorgonzola in the sauce. The sauce was quick and easy to throw together and really makes a wonderful addition to a nice cut of meat. Go light on the salt because gorgonzola can be on the salty side. I can't wait to try this on some chicken. If you enjoy having a good steak and like gorgonzola cheese, you are going to love this recipe. Thanks for another keeper, JB. Made for Summer 2009 Photo Tag.