Categories: Steak

Ingredients

• 4 cups heavy cream
• 3 to 4 ounces crumbly Gorgonzola (not creamy or “dolce”)
• 3 tablespoons freshly grated Parmesan
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 3 tablespoons minced fresh parsley

Directions

1. Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.

2. Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm.

3. I grilled the fillets at 600f on the Big Green Egg.

4. I topped the fillets with some more crumbled gorgonzola cheese and then gorgonzola sauce. (Excuse the picture, I forgot to switch from the custom white balance I was using out side. Plus I was hungry, dammit.)

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