🥩 Tuscan Gorgonzola Steak with Creamy Mashed Potatoes 🧀
An indulgent, steakhouse-worthy dinner made right at home — juicy beef tenderloin topped with melty Gorgonzola and bathed in a velvety rosemary cream sauce. Served over buttery mashed potatoes for the ultimate comfort meal.
🛒 Ingredients:
For the Steak:
- 4 beef tenderloin steaks (6 oz each)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp butter
- ½ cup crumbled Gorgonzola cheese
- Fresh parsley, chopped (for garnish)
For the Mashed Potatoes:
- 4 large potatoes, peeled and cubed
- ½ cup warm milk
- 3 tbsp butter
- Salt and pepper, to taste
For the Gorgonzola Cream Sauce:
- ½ cup beef stock
- ¼ cup heavy cream
- ½ tsp garlic powder
- ¼ tsp dried rosemary
👩🍳 Directions:
- Make the Mashed Potatoes:
- Boil potatoes in salted water for 15–20 minutes or until fork-tender.
- Drain and mash until smooth. Mix in warm milk, butter, salt, and pepper to taste. Set aside and keep warm.
- Cook the Steaks:
- Heat olive oil in a large skillet over medium-high heat.
- Season steaks with salt and black pepper.
- Sear steaks for 3–4 minutes per side for medium-rare (adjust for desired doneness).
- Add butter during the last minute of cooking and spoon it over the steaks for extra richness.
- Remove steaks from the pan and let rest for 5 minutes.
- Prepare the Sauce:
- In the same skillet, add beef stock, heavy cream, garlic powder, and rosemary.
- Simmer for 3–4 minutes, stirring occasionally, until slightly thickened.
- Assemble the Dish:
- Place a generous scoop of mashed potatoes on each plate.
- Top with the steak, then spoon over the rosemary cream sauce.
- Crumble Gorgonzola on top and let it melt slightly from the heat.
- Garnish with fresh parsley.
🍷 Serving Suggestions:
Pair this dish with roasted green beans, a crisp glass of Chardonnay or red Chianti, and enjoy a restaurant-quality dinner in the comfort of your home.
🕒 Time & Nutrition:
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 4
- Calories: Approx. 580 per serving
