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Steak with Gorgonzola Sauce

User Rating 4.5 Star Rating (4 Reviews)


Gorgonzola crusted fillet mignon
THEPALMER/E+/Getty Images
Lean boneless strip steaks (also called club steaks) are used here, but other steaks such as tenderloin or sirloin can be substituted. The Gorgonzola Sauce can be made ahead and stored airtight in the refrigerator up to 3 days. Bring it to room temperature before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: Serves 4


  • Gorgonzola Sauce
  • 3 ounces Gorgonzola cheese or other blue cheese, crumbled (3/4 cup)
  • 2 tablespoons white wine vinegar or cider vinegar
  • 2 tablespoons olive oil
  • 1/3 cup sour cream
  • 2 tablespoons chopped parsley
  • Salt and pepper to taste

  • 4 boneless beef steaks such as strip steak, tenderloin, or sirloin (about 6 ounces each)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 to 2 tablespoons vegetable oil


1. Make the sauce: In a small bowl, combine the Gorgonzola and vinegar. Mash with a fork until almost creamy (some lumps will remain). Stir in the olive oil and sour cream until blended.Stir in the parsley and season to taste with salt and pepper.

2. Season the steaks on both sides with the salt and pepper.

3. In a heavy large skillet, heat the oil over medium-high heat. Add the steaks and cook for 4 to 5 minutes on each side for medium-rare, or 5 to 6 minutes for medium.

4. Transfer the steaks to serving plates. Spoon the sauce over the steaks or serve on the side.

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