Wednesday, February 20, 2013

Steak Gorgonzola Alfredo

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
  1. 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
  2. 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.
  3. 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. 
  4. 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.
  5. 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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