Prep Time: 5 min.
Cook Time: 12 min.
Yield: 1 1/2 cups
Contents
Unable to decide what type of Gorgonzola sauce to serve with our Seared Tomahawk Beef Rib Chop, I decided to combine the attributes of three of my favorite sauces for beef: Gorgonzola sauce, green peppercorn sauce, and cognac cream sauce. This was a major hit. It can be served with grilled salmon, grilled pork tenderloin, or grilled chicken too.
This sauce is so quick and simple to make, yet it has the sophistication that you would find at a top steakhouse.
Ingredients
- 2 tablespoons of butter
- 1/2 shallot, minced
- 1 clove of garlic
- 1/2 pint heavy cream
- 1/4 cup of water
- 1 teaspoon of fresh green peppercorns
- 1 teaspoon cognac
- 1/4 cup finely chopped flat-leaf (Italian) parsley
- 3 ounces of Gorgonzola cheese
Instructions
- In a small sauce pan, melt the butter over medium heat. Sauté the shallot until soft and transparent. Add the garlic and sauté for 2 more minutes.
- Add the cream and water, stir, reduce the heat, and reduce the volume of the sauce by about 1/3.
- Add the drained green peppercorns and the cognac. Allow the alcohol to evaporate from the sauce.
- Remove from heat and stir in the Gorgonzola by crumbling the cheese with your hands and putting it into the pot. Stir constantly until the Gorgonzola has melted completely and is fully incorporated.
- Stir in the parsley, transfer to a gravy boat, and serve immediately.
