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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Reverse sear filet mignon in gorgonzola cream sauce

Gorgonzola Cream Sauce

Posted by: Ari Laing

A warm Gorgonzola cream sauce is the perfect complement to a juicy steak. It can also be used as a flavourful accompaniment to grilled chicken, as a topping for brussels sprouts, as a sauce for garlic bread or as a dip for veggies. GF

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Posted by: Ari Laing
Reverse sear filet mignon in gorgonzola cream sauce
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Gorgonzola Cream Sauce

A warm Gorgonzola cream sauce is the perfect complement to a juicy steak. It can also be used as a flavourful accompaniment to grilled chicken, as a topping for brussels sprouts, as a sauce for garlic bread or as a dip for veggies. GF
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Sauce
Cuisine: American, French
Keyword: filet mignon sauce, gorgonzola cream sauce for steak, steak sauce
Servings: 8 servings
Calories: 360kcal
Author: Ari Laing

Equipment

  • Medium or large saucepan
  • Whisk

Ingredients

  • 3 cups heavy cream
  • 3 cloves garlic peeled and smashed
  • ¾ cup gorgonzola
  • ¼ cup Parmigiano Reggiano grated
  • 2 Tbsp finely chopped parsley
  • 1 ½ tsp Dijon
  • ½ tsp Kosher salt
  • ¼ tsp freshly ground black pepper

Instructions

  • Reduce the heavy cream. Place heavy cream and 3 smashed garlic cloves in a medium saucepan. Bring to a boil, then reduce and simmer until thickened, about 10-15 minutes. Cream will eventually bubble up, so make sure your pan is not too small. Use a slotted spoon to remove garlic, then discard.
  • Stir in remaining ingredients. Add ¾ cup gorgonzola, ¼ cup grated Parmigiano Reggiano, 2 Tbsp chopped parsley, ½ tsp Dijon, 1 ½ tsp Kosher salt, and ¼ tsp black pepper, then stir until cheese has melted and the sauce is creamy and smooth.

Notes

  • NOTE: The sauce will bubble up and over, so make sure you either use a large enough sauce pan or be willing to standby and watch the pot throughout the entire cook time. If it begins to bubble up, simply lift the saucepan up and allow the bubbles to fall, then continue cooking.
  • Keep in an airtight container in a refrigerator and use within 7 days. Sauce can be reheated in a saucepan on the stovetop (over medium heat) or in a microwave safe bowl for 2-3 minutes, until loosened up and warm throughout.
  • To freeze: Allow to cool completely to room temperature then transfer to a freezer-safe container, large Ziplock bag (for freezing flat, kind of like you would with soup), or portion into ice cube trays for smaller individual portions. Freeze until solid, then use within 3 months.

Nutrition

Calories: 360kcal | Carbohydrates: 3g | Protein: 5g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 132mg | Sodium: 389mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1503IU | Vitamin C: 2mg | Calcium: 155mg | Iron: 1mg
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