Tuesday, July 12, 2011

NY Strip Steak with Gorgonzola Cream Sauce & Crumbled Bacon

Now, this is a recipe that doesn't need much explaining!  The cream sauce is really good and could also be used as a dip or fondue.

2 cups heavy cream
3 ounces crumbled Gorgonzola cheese
3 tablespoons grated Parmesan cheese
1 tablespoon corn starch
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon ground nutmeg

4 beef tenderloin fillets (or two, if you're making this for a duo!)
1 tbsp olive oil
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and ground black pepper to taste
4 slices sliced bacon, fried and crumbled

Pour heavy cream into a saucepan and bring to a boil over medium heat.  Reduce heat and simmer about 15 minutes.  Whisk in the Gorgonzola cheese and Parmesan, salt, pepper, and nutmeg, until the cheese has melted.  Stir in corn starch slowly, then whisk until dissolved.  Leave on low heat until ready to serve.

Bring beef to room temperature.  Drizzle the tenderloin with olive oil, then sprinkle with garlic powder, onion powder, salt, and pepper. Set aside.

Place the bacon in a frying pan and cook over medium-high heat, stirring occasionally, until evenly browned, about 15 minutes.  Drain the bacon on a paper towel-lined plate.

Preheat an outdoor grill to high heat. Cook the steaks until they begin to firm, 3 to 5 minutes per side, depending on the desired level of doneness.  Remove the steaks from the grill and let rest for 5 to 10 minutes.  Serve each steak with the Gorgonzola sauce and top with crumbled bacon.

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