Steak with Gorgonzola sauce
salt and pepper
dried chilli flakes
Remove the steak from the refrigerator so it can come up to room temperature.
Peel the potatoes and cut them into evenly sized chunks. Boil them until they’re soft.
Meanwhile, cut the onions into thin slices and grate the garlic. Cook them in the vegetable oil until they soften.
Pre-heat the oven to 180°C (350°F).
Put the potatoes and onions together in an oven dish. Season with dried chilli flakes and ground black pepper. Put in the oven for 30 minutes.
Season the steak liberally, on both sides, with salt and pepper. Then preheat the pan.
When the pan is hot add a good amount of butter to the pan. Once that has mostly melted add your steak. Wait until it starts to caramelize before flipping it over. Cook it for about 6 minutes.
Don’t poke the steak with a fork or press down on it with a spatula, otherwise the juices in the steak will leach out. You can, however, spoon the hot butter over the steak to keep it moist.
Place the steak on a plate and cover it with aluminium foil. Let it rest for about 10 minutes.
In a saucepan, bring the cooking cream to a boil. Meanwhile cut the Gorgonzola into small pieces.
Once the cream is hot, reduce the heat and add the Gorgonzola. Season with pepper and nutmeg and stir until all the cheese has melted. Serve straight away.