One of our favorite "date night" restaurants used to offer this dish and I would order it every time. However, they took it off the menu [insert sad sigh here]. For our Valentine's Day "
Dinner at 8pm" I decided that I was going to attempt my own version of this dish. It was delicious and almost the same, which made me happy. :)
- 1 head garlic, roasted (here's how to roast garlic)
- olive oil (both for roasting the garlic and for cooking the steaks)
- kosher salt and fresh ground black pepper, to taste
- 4 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 3/4 cup chicken broth (low sodium)
- 1 cup 1% milk
- 1/2 cup finely shredded Parmesan cheese, divided
- 1/2 cup crumbled Gorgonzola, divided
- 2 tablespoons fresh chopped parsley
- 4 - 1" thick small steaks (tip [view link]: I use a 2-3lb roast and save the rest for fajitas)
- 1/4 cup balsamic vinegar
Directions
- Place steaks in a cast iron (or stainless steel) skillet with a tablespoon or two of olive oil. Sprinkle with kosher salt and fresh ground black pepper. Put in a 450 degree oven for 15-20 minutes
- As steaks are cooking, pour balsamic vinegar into sauce pan or skillet and cook until reduced by half. Add in 1 tablespoon butter and stir with a flat whisk until completely combined. Set aside.
- As vinegar is reducing and steak is cooking, squeeze pulp from cloves into a small saucepan (I use about half the head, or 6 cloves, and save the rest for use in my roasted garlic French bread). Add 3 tablespoons butter, and cook over medium heat until melted. Whisk in flour, and cook, whisking constantly, 1 minute.
- Gradually add chicken broth and milk, and cook, whisking constantly, until mixture is thickened and bubbly. Whisk in 1/4 cup Parmesan and 1/4 cup Gorgonzola and remove from heat.
- Toss with pasta, and sprinkle with remaining cheese. Remove steaks from oven and place on top of the pasta. Drizzle with balsamic reduction and enjoy!
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