STEAK WITH GORGONZOLA Makes four servings
4 beef tenderloin steaks (6-8 oz. each)
4 oz. Gorgonzola cheese, crumbled
Preheat broiler. Season steaks with salt and pepper to taste. Coat a pan with cooking spray (I don’t count salt and pepper and cooking spray as “ingredients”) and heat over medium-high heat. Sear steaks for five minutes on each side, then put them in a baking pan and top with 1 ounce cheese each. Heat in broiler about one minute. Remove from oven and let steak rest for five minutes before serving.
I would serve this with poppy seed noodles (just cook noodles and toss with butter and poppy seeds – for 1 lb noodles I’d use ½ to 1 teaspoon poppy seeds – but feel free to use more if you like) and grilled tomatoes.
Grilled Tomatoes:
1 tomato per person (cut tops off and scoop out about 1/3 of the inside - discard.) Tomatoes should be at room temp – not cold.
Fill each tomato with mixture of equal parts Mayonnaise and grated parmesan cheese. (Okay, so that’s three ingredients – big deal). Broil until puffed and brown.
If you want bread, I’d serve a French baguette: sliced and buttered.
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