Steak Gorgonzola with Fresh Cheese Tortellini 📷 One of our best selling meals at the restaurant has always been Steak Gorgonzola. For me a really good cut of beef over a creamy pasta dish is just the epitome of a great meal. I guess a lot of people don't really think about steak and pasta together but it really is the perfect combo. Gorgonzola cheese makes a great sauce on its own,creamy and rich with a slight tang that will keep you wanting more. Once you try it you will be addicted and you will want to look for other ways of using this amazing cheese. Try it for pizza,pasta,seafood,chicken,the possibilities are endless. I hope you experiment with this recipe and please let me know how you enjoy it. Steak Gorgonzola w/ Fresh Cheese Tortellini Pasta Beef and Gorgonzola sauce beef filet's (2) 2 c heavy cream green bell pepper (1) ¼ c Parmesan yellow onion (1 ) 2 cloves garlic chopped ½ c Gorgonzola cheese 1/4c butter (1/2 stick) 1 c sliced mushrooms salt and pepper Season beef filet's with salt and pepper and let them warm up to room temperature. Set aside. Slice onions and bell peppers into long thin strips and slice mushrooms. While beef is coming to room temp, add butter and garlic to a large saucepan and saute garlic one minute on med temp. DO NOT BURN GARLIC. Add onions, bell peppers and mushrooms to pan. Saute until veggies are tender. Add heavy cream and heat until simmering. Add Parmesan and Gorgonzola. Salt and Pepper to taste. Allow sauce to thicken then toss with fresh tortellini and serve topped with steak. TO COOK THE STEAK: Heat grill pan on high heat. (this could be heating while you are making your sauce) Once meat has come to room temperature and grill is very hot placebeef filetss on the grill season side down. Do not touch the beef once you have placed it on the grill. Leave three minutes on this side before you flip it. Cook three minutes on this side also for medium rare. (Cook longer on each side if desired) Allow steak to rest for at least two minutes before serving on top of the tortellini pasta Fresh Tortellini Pasta 3 ½ c flour 2 c ricotta cheese 5-6 large eggs 1 clove garlic chopped 1/8 c extra virgin olive oil salt and pepper Mix ricotta with salt, pepper and chopped garlic. Set aside. In a food processor mix flour, eggs and oil and pulse until it comes together and resembles crumbs. Remove from processor and form into a ball and knead for two minutes. Let rest for 15-20 min. Cut pasta dough into small pieces that can be rolled out. Roll with pin first and then through a pasta machine til you get to the thinnest setting. Cut dough into round circles. Place small ricotta mixture in center of circle and fold into tortellini shapes. Cook tortellini in boiling water for 5-6 minutes. Toss pasta with Gorgonzola sauce and serve topped with steak.
Posted 27th March 2014 by Chef Danie