Steak with Gorgonzola Cream

With the cooler weather comes the need, or want for food that is a little richer, a little bolder and frickin' lip smacking.  I tend to behave during the week and indulge a little more on weekends because life is too short not too....that's my excuse anyhow.
I wanted steak.  Nothing new there.  Beef is good.  We just bought some local beef and it makes me happy.  I decided to use a lean flank steak so there wasn't a battle between the fat from the meat and fat from the cream.  It's got good beefy flavour too.  Although I couldn't just leave it alone and decided it needed a touch of blue.... a wee whisper if you will.  The Gorgonzola cream sauce was born...it was and is a beautiful thing.  I won't lie to you, it's not low in calories or fat.  It's rich, delicious, smooth, creamy, delightful....you catch my drift?  Don't worry about what's in it.  Live a little and let your taste buds sing...tra la la la la...too much?.  Crack a bottle of red and you won't be sorry, you'll be happy.  Really happy.

 

 

 

Ohhhhhh yeah.....

Steak with Gorgonzola Cream

Makes a little over 1/2 cup sauce

Steak (I used flank for it's lean qualities - tenderloin would also be good)

1 cup whipping cream (Do Not use anything else or it will curdle)
1 1/2 oz Gorgonzola
Salt & Pepper
1 tbsp parsley, finely chopped

Season the steak with salt and pepper. Cook the steak to your preference but if using a flank (slice on the bias against the grain) or tenderloin, do not cook past medium rare.  I cooked mine in a hot cast iron pan but you could grill it.  Set aside to rest and keep it warm by tenting with foil.
Meanwhile, pour the cream into a saucepan and bring to a low boil over medium high heat.  Cook until the cream reduces by half and thickens, about 5-7 minutes, stirring occasionally.  Remove from the heat and put in the cheese.  Taste for seasoning.  Add parsley.  Can be made an hour ahead and slowly re-heated.