IF you don’t have a lot of time on your hands but want to impress your loved ones with dinner: Serve Steak! It requires little to no preparation, and if your steak is of great quality, you don’t even have to serve a sauce to accompany it.
I was running out of time this evening ( heard that before;-), and wanted to use the gorgonzola in my fridge so decided that it would be a great topping for my steak:
Ingredients for 4: 4 small beef tenderloins, 4 thin slices of gorgonzola, salt, pepper and butter.
In a large frying pan, melt 1 tbsp of butter. When the butter is sizzling, place the steaks and cook for 1 minutes on medium-high heat. Flip them over and cook them also for 1-2 minutes on medium-high. Cover the pan with a lid and cook for another 1-2 minutes or until the meat is cooked at the temperature that you like. Place the gorgonzola slices on each steak, cover the pan with a lid and cook for 1-2 minutes until the gorgonzola is melting and the steaks are cooked to your liking. Serve the steaks with a side of potatoes and fresh steamed vegetables. I served mine with glazed carrots, and a sun-dried tomato and goat cheese scallopped potato casserole.
Sun-dried tomatoes and goat cheese Scalloped Potato Casserole:
Ingredients: 6 big potatoes, 6oz. of goat cheese crumbled, 1/2 cup of sundried tomatoes puree or chopped very thinly, 2 cups of ( milk, skim milk, or cream), salt, pepper.
Peel the potatoes and slice them very thinly. Layer 1/3 of the potatoes in the large round mold. Sprinkle some salt, and pepper and add 1/3 of the goat cheese crumbled and the sundried tomatoes. Repeat this process twice so that you have three layers of poatoes, goat cheese, sundried tomatoes. Drizzle the liquid of your choice (I used heavy cream) over the potato casserole and place the casserole in a warm oven of 375 for 45 minutes ( the longer they cook, the softer and the better it tastes!)
Glazed Carrots: 2 bags of the colored carrots from Publix, 1 tbsp of brown sugar, 1 tsp of butter, 1/8 tsp of salt, 1/16 tsp of pepper.
Place the carrots in the round mold, sprinkle the brown sugar, salt and pepper on top of the carrot. Drizzle the melted better. Cover the round mold with the octogonal silpat and cook for 4 minutes.