Saturday, June 5, 2010

Steakhouse Steaks with Carmelized Onions and Gorgonzola Butter

This is from July/August 2008 Cooking with Paula Deen magazine

Steakhouse Steaks with Carmelized Onions and Gorgonzola Butter
Makes 4 servings

1/2 cup plus 2 tablespoons butter, softened, divided
4 large sweet onions, thinly sliced
3 tablespoons crumbled gorgonzola cheese
4 (8 oz) beef fillets
1/2 teaspoon salt
1/2 teaspoon black pepper

In a large saucepan, melt 2 tablespoons butter over medium high heat. Add onions, and cook, stirring frequently, for 10 minutes or until tender. Reduce heat to medium-low, and cook for 10 to 15 minutes, stirring frequently, or until onions are caramel colored. Remove from heat, and set aside.

In a small bowl, combine remaining 1/2 cup butter and gorgonzola cheese; cover and set aside.

Preheat grill to medium-high heat (350-400 degrees). Spray grill with nonstick nonflammable cooking spray.

Sprinkle fillets evenly with salt and pepper. Grill fillets, covered with grill lid, for 4 to 6 minutes per side, or until desired degree of doneness. Let stand for 5 minutes. Serve fillets with caramelized onions and Gorgonzola butter.

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