Gorgonzola Madeira Sauce For Beef Food

GORGONZOLA SAUCE

Steps:

• 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.
• Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

GORGONZOLA MADEIRA SAUCE FOR BEEF

Steps:

• In a small saute pan heat the butter to medium-high.
• Add the garlic and onion and saute until onion is clear. Reduce heat if garlic and onions begin to brown.
• Add the Madeira wine and deglaze the pan. Lower to simmer and let the wine reduce by half.
• Add the beef stock and reduce by half.
• Just before serving, increase heat to medium-high and add the Gorgonzola. Whisk until smooth. Serve on top of filet.

FILET OF BEEF WITH MADEIRA SAUCE

Steps:

• Sprinkle the filet with salt and pepper. To a heated pan add the oil, salt and pepper. Brown the meat on all sides. Place into a 350 degrees F. oven for 30 to 35 minutes, or until the meat thermometer registers 120 degrees F. to 125 degrees F. (for rare). Transfer to a cutting board and let rest for 10 minutes, covered loosely with foil.
• Make the sauce while the beef is resting. Pour off the fat from the pan, add the Madeira, and boil it, scraping up the brown bits, until it is reduced to about 2 tablespoons. Add the broth and boil the mixture, stirring for 1 minute. Stir the arrowroot mixture, add it to the skillet, whisking, and simmer the sauce, whisking, for 1 minute.
• Slice the filet and transfer to a platter. Spoon sauce around the meat and serve the remaining sauce separately. Sprinkle with chopped parsley.

GORGONZOLA SAUCE

Steps:

• In a small saucepan over low heat, combine the butter, Gorgonzola cheese, green onion, garlic and pepper. Warm slowly for about 5 minutes, shaking the pan occasionally until the sauce is nice and creamy. This sauce may also be cooked on a cool part of your grill while grilling meat.

MADEIRA SAUCE

Steps:

• Chop the onions and fry in butter, once softened, add the mushrooms, until golden brown. Sprinkle in the flour, gradually add warmed stock and mix well. Cover, and simmer for 15 minutes. Add the Madeira in the last 5 minutes of cooking. Season with salt and pepper to taste. Serve with roast meat or steak.

BEEF WELLINGTONS WITH GORGONZOLA

Steps:

• Preheat oven to 425°F.
• Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110°F for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, until cold, about 1 hour.
• Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat egg to make an egg wash.
• On a lightly floured surface roll out puff pastry sheet into a 14-inch square. Trim edges to form a 13-inch square and cut square into four 61/2-inch squares.
• Put 1 tablespoon Gorgonzola in center of 1 square and top with one fourth mushroom mixture. Top mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them. Seal seam with egg wash. Wrap remaining 2 corners of pastry over filet and seal in same manner. Seal any gaps with egg wash and press pastry around filet to enclose completely. Arrange beef Wellington, seam side down, in a non-stick baking pan. Make 3 more beef Wellingtons in same manner. Chill remaining egg wash for brushing on pastry just before baking. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.
• Preheat oven to 425°F.
• Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.
• Make sauce while beef Wellingtons are baking:
• In a saucepan boil demiglace and Madeira 1 minute and keep sauce warm.
• Serve beef Wellingtons with sauce.

FILLET OF BEEF WITH GORGONZOLA SAUCE

Steps:

• Sprinkle the fillets on both sides with salt and pepper.
• Cut off the tough ends of the mushroom stems. Heat 1 tablespoon of the butter in a small saucepan and add the mushrooms. Cook briefly until heated through, 1 minute or less. Remove from heat.
• Heat the oil in a heavy skillet large enough to hold the fillets in one layer. Add the fillets and cook 3 minutes on one side. Turn the pieces and cook 2 minutes on the other side.
• Transfer the meat to a warm platter and pour off the fat from the skillet.
• Add 1 tablespoon of butter and the shallots to the skillet. Cook, stirring, about 1 minute, add the wine and broth and stir to dissolve the brown particles that cling to the bottom and sides of the pan.
• Add the cheese and cook, stirring briskly, until the cheese is melted and the sauce is reduced to about 1/3 cup.
• Line a saucepan with a sieve and pour the sauce into the sieve. Press around with a rubber spatula to extract as much liquid as possible. Bring the sauce to the simmer and swirl in the remaining tablespoon of butter.
• Spoon the sauce over the meat and garnish each serving with an equal portion of the mushrooms.

FILLET OF BEEF WITH GORGONZOLA SAUCE

Steps:

• nnn

GORGONZOLA CHEESE SAUCE

Steps:

• Melt butter in a medium saucepan over medium-low heat. Stir in flour, then milk. When mixture begins to thicken, stir in cheese. Cook until cheese is melted and sauce reaches desired consistency. Season with salt and pepper.