One of the simplest and easiest ways to dress up a juicy steak is by adding a flavorful sauce. This sauce is so rich and creamy; your guests will flip over backwards for more. At least that’s what my guests did when I served it on a London Broil.
I’ve been making this recipe for a few years now, and I can honestly say it’s one of the easiest sauces to make. While an hour to boil cream seems daunting, it’s actually the perfect thing to having sitting on the back burner while you prepare the rest of your meal. You’ll want to keep an eye on it and whisk regularly to prevent the cream from scolding.
4 cups heavy cream
3 to 4 oz crumbly Gorgonzola (not creamy or “dolce”)
3 Tbl. freshly grated Parmesan
3/4 tsp. kosher salt
3/4 tsp. freshly ground black pepper
3 Tbl. minced fresh parsley
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.
Adapted from Barefoot Contessa Parties