Rich and Tender Tuscan Gorgonzola Steak with Creamy Mashed Potatoes

Ingredients:

For the Steak:

– 4 beef tenderloin steaks (6 oz each)

– 2 tablespoons olive oil

– 1 teaspoon salt

– 1/2 teaspoon black pepper

– 2 tablespoons butter

– 1/2 cup crumbled Gorgonzola cheese

– Fresh parsley, chopped (for garnish)

For the Mashed Potatoes:

– 4 large potatoes, peeled and cubed

– 1/2 cup milk (warm)

– 3 tablespoons butter

– Salt and pepper to taste

For the Sauce:

– 1/2 cup beef stock

– 1/4 cup heavy cream

– 1/2 teaspoon garlic powder

– 1/4 teaspoon dried rosemary

Directions:

1. Start by boiling the potatoes in salted water until tender, about 15-20 minutes. Drain, mash, and mix with butter, warm milk, salt, and pepper. Set aside.
2. Heat olive oil in a skillet over medium-high heat. Season steaks with salt and pepper. Sear steaks for 3-4 minutes on each side for medium-rare, or longer to your preferred doneness. Remove and let rest.
3. In the same skillet, add beef stock, heavy cream, garlic powder, and rosemary. Stir and let simmer for 3-4 minutes until the sauce thickens slightly.
4. Top each steak with crumbled Gorgonzola cheese and spoon over the warm sauce.
5. Serve steaks over the mashed potatoes, garnished with fresh parsley.

Prep time: 20 min, Cooking time: 25 min, Servings: 4, Kcal: 580 per serving