More Rachael for you to love. :) This is definitely an adaptation though, because Rachael suggests serving with pasta and roasted garlic/grape tomatoes. So very labor intensive, especially because it involved using the oven. Girlfriend does not have that kind of time on her hands. So I just made the steak.INGREDIENTS:
-About 2 cloves garlic, finely chopped.
-4 beef tendersloin steaks, about 1 1/4 inch thick
-8-10 fresh sage leaves, thinly sliced
-A handful of fresh parsley, finely chopped
-1 cup crumbled Gorgonzola cheese
DIRECTIONS:
-Season the steaks with salt and pepper, and the chopped garlic. Drizzle lightly on both sides with EVOO. Combine the sage, parsley and Gorgonzola.
-Heat a skillet over high heat. Add the steaks and sear the meat on both sides; 90 seconds per side should do it.
-Top the meat with the Gorgonzola mixture and keep covered on medium heat for another minute or so, until the cheese has started to melt.
COMMENTS:
-We served this with our old friend asparagus. If you're interested in the roasted garlic/grape tomatoes stuff that Rachael served it with, just ask and I can send the info along.
-As with last night's meal, I don't know where Rachael gets her cooking times from. 90 seconds? We were cooking for easily 10-15 minutes for a medium steak. Be prepared for this.
-The sage...is a little strong, to say the least. This was the first time I cooked with fresh sage and Craig told me too late that a little goes a long way. I think Rachael overdid it on this one. Craig had to pick out any sage leaves he could find. But minus the strong sage taste, this was a pretty good recipe. I'll do 3-4 sage leaves next time!!
1 comment:
you guys love asparagus. you must be one of those married couples who's pee smells funny.
yeah, i happen to know a lot of married couples who fall into that category. not really.
so happy the blog is back!
p.s. rachael loves cumin and sage like woah. i am not so much a fan
Post a Comment