Saturday, July 10, 2010

Steak Gorgonzola


1 (2 1/2 lb) boneless beef top sirloin steaks
1 1/2 cups Italian dressing
1 tablespoon chopped fresh rosemary
1 lb uncooked fettuccine pasta
4 cups chopped spinach
2 cups alfredo sauce (buy your own or prepare using ingredients below)
1/2 cup chopped green onion
3 tablespoons gorgonzola, crumbled
2 tablespoons gorgonzola (for sprinkling on top of finished dish)
2 tablespoons chopped sun-dried tomatoes (didn't use this)
2 tablespoons balsamic glaze (buy your own or prepare using ingredients below)

(for alfredo sauce)-we just used our own
1 1/2 cups white milk
1 1/2 cups heavy cream
1/2 cup imported parmesan cheese, grated
1/2 cup imported romano cheese, grated
6 jumbo egg yolks
salt and black pepper

(for balsamic glaze)
1 (8 ounce) bottle balsamic vinegar
1/2 cup sugar (we used splenda)

1. A key to this recipe is marinating the steak for at least 1 hour, I prefer half a day or more. If you will be making your own alfredo sauce and/or balsamic reduction these can and should be done first. They can then be refrigerated for future use or set on a back burner until the steak and pasta are cooked.
3. Cut beef into 1/2" cubes and set aside.
4. Add the italian dressing to the beef, toss and let marinate for at least 1 hours
6. Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer. Slowly whip in all the cheese, then remove from heat.
7. In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture. Slowly add the egg yolk mixture back into the remaining cream mixture. (This will increase the temperature of the egg yolks which is called tempering).
8. Season to taste with the salt and fresh cracked black pepper.
9. Refrigerate until needed.
11. Take the bottle of balsamic vinegar and pour it into a saucepan with about 1/2 cup of sugar. Heat, stirring constantly for about 20-25 minutes until the sauce reduces to about half and coats the spoon. Don't allow to boil as the sugar will burn. You'll know when it's the right consistency when you take a little dab (about the size of a pearl) and put it on a chilled plate, and it holds it's shape pretty well. Cool and store in a covered container.
13. Heat Alfredo sauce in large sauté pan.
14. Add onion, spinach and gorgonzola cheese.
15. Grill steak to desired doneness.
16. Cook pasta. Place drained pasta in sauté pan with heated alfredo sauce.
17. Toss pasta with sauce and place on a large platter.
18. Place grilled beef on pasta and sauce.
19. Drizzle with balsamic glaze.
20. Sprinkle remaining gorgonzola cheese and sun dried tomatoes.

No comments: