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Beef steak with gorgonzola sauce

Beef steak with gorgonzola sauce



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The anchovies are cut thicker and grilled, or pan-fried in a little butter.

Separately make the sauce: melt the butter in a saucepan, then add the sour cream for cooking plus the 2 tablespoons of sour cream mixed with flour, which is added to the melted butter. When the sauce is almost bound, add the diced gorgonzola cheese, season with salt and pepper and mix well until the cheese melts.

Pour the sauce over the beef anchovies. You can also use the beef muscle, which is much more fragile.

Serve with sauteed vegetables or grilled mushrooms



.


Gorgonzola sauce it is not pretentious and is quick and easy to prepare. Here's how:

Step 1: Cut gorgonzola cheese cubes.

Step 2: Melt the butter in a pan over low heat.

Step 3: Then add the gorgonzola cheese and mix.

Step 4: Thin the cream sauce during cooking.

Step 5: Add salt and pepper to taste.


This is the consistency of gorgonzola sauce while it is being prepared!

Gorgonzola sauce It can be served with salads, steaks, broths and even fish. You can turn it over the dish or you can consume it directly from the dish. Good appetite!

Here is another way to prepare gorgonzola sauce. Just as good, just as light, just as appetizing.

Find out from this article and other sauce recipes only good for the whole family!


Pan-fried beef tenderloin

Neighbor Emil put a few beef anchovies in light brine (ie without a lot of salt) for 2-3 days. We fried the last one together in the cast iron pan. To end the story of this piece of meat with bone, I used the oven heated to maximum (25 degrees Celsius maybe my electric oven), heated from above, with the incandescent grill. The rest & # 8217 crushed pepper, a tablespoon of butter, three tablespoons of cognac.

I heated the pan with a teaspoon of olive oil. I fried the meat for 3 minutes on one side, three on the other. In the meantime, I turned on the oven to heat it up.

I took the meat out of the pan and put the cognac in its place.

I put the butter in the pan and walked it until it melted.

I cut the meat into a centimeter and a half thick slices, leaving the end attached to the bone. I put it in the sauce in the pan and put the pan in the oven.

After three minutes in the oven, the meat was well done but good, easy to chew.

The sauce, a joy. & # 8222Buruienile & # 8221, instead of gasket. We still do. Stay healthy.


Beef with gorgonzola sauce

Yesterday we said goodbye to Bish & amp Teo, whom we hope to visit as soon as possible overseas (so as not to wake up with dirty emails from Bish, as he "threatened" us)

And because Bish was deeply "moved" by the beef muscle with gorgonzola sauce he ate last year for my birthday - so impressed that he said he was the best he had eaten, and he ate something. cities in Europe - we decided to say goodbye in style.

So beef with gorgonzola sauce was. And with a fluffy puree. And with baby spinach sautéed in butter. And with sweet-sour plum reduction with balsamic.

I prefer beef muscle in the blood to medium, juicy, but many people eat it well done. Of gustibus, I don't blame anyone, but it seems to me that a good part of the flavor disappears if you fry it until it dries.

Cut the beef into 3 cm thick pieces, then place it on the very hot grill. Leave it for one minute on each side (for medium) and two minutes on each side (for well done). After he has taken those beautiful and good-looking grills, transfer them to another bowl, season with salt and pepper, drizzle a few drops of olive oil or, even better, put a little butter, then put the dish in the oven. another 3 and a half minutes (medium) or 4-5 minutes (well done).

For the gorgonzola sauce you need a tablespoon of butter, 100 grams of gorgonzola, 100 ml of sweet cream (La dorna, 32% fat I used). Melt the butter over low heat, then add the diced gorgonzola and incorporate. Add the sour cream and simmer until it boils. Season with a little salt (gorgonzola is already salty) and pepper.

Puree everyone knows how to do, I guess, and if not, there is Google's best friend: P. Saute the spinach in butter for 1-2 minutes, until it softens, and the reduction, which brings that drop of acidity in the whole combination that will be on the plate, can be found here.

The end result is this, in fact, I didn't even take pictures along the way, because I also had to entertain the guests :). And Bish and Teo did not leave Romania with a bitter taste, so to speak


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