Cooking with Katie



Steak with Mushroom Gorgonzola Sauce

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I can’t believe the holidays are already over, they flew by! I really enjoyed spending time with my family and eating lots of good food, and I hope that you all enjoyed the holiday season as well. If you’re like me, though, and you’re a little disappointed that it’s all over, then this is the perfect dish to make! Steak always keeps me in a festive mood, and when it’s smothered in a luxurious, sinfully-delicious mushroom gorgonzola sauce, it’s just like Christmas dinner. Make it tonight, so that you don’t have to choke down more left over ham and turkey. I promise, you won’t be able to resist this tangy, creamy dinner!

Meat:

  • 2 T olive oil
  • 3 cloves garlic, minced (optional)
  • 1 beef tenderloin, or any other steaks you like
  • salt and pepper
  • thyme
  • basil
  • rosemary
  • 1 c red wine

Preheat oven to 375 degrees. Combine oil with garlic. Rub the surface of the beef with this mixture and then season with salt and pepper. Chop up the herbs, using different amounts depending on your taste, and sprinkle them on the meat. Place in a roasting pan and pour in half of the wine. Roast for 40-60 minutes, pouring the remaining wine over the meat halfway through the cooking process.

Mushroom Gorgonzola Sauce:

  • 1/2 c butter
  • 1/2 pound mushrooms, sliced
  • 3-4 green onions, chopped
  • 2 cloves garlic
  • 4 ounces gorgonzola cheese
  • 1 T Worcestershire sauce

In a medium skillet, melt the butter and then add the mushrooms and green onions. Cook until the mushrooms are soft, and then add the gorgonzola cheese and Worcestershire sauce. Serve over the beef. Enjoy!

Sauce serves 8-10 portions

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