The hardest part about this dish is picking out a really good steak. After that, it’s smooth sailing.
I bought a huge amount of meat on Monday, and confused the ground sirloin I’d purchased with the steak in my fridge. I mistakenly believed I had a sirloin steak to hand, when it was really a shoulder steak. So it should have been marinated before cooking, but as it was 9PM by the time I got home and got dinner going, that wasn’t going to happen.
So here’s how to make the supremely easy sauce: SautÃ© salted mushroom slices in butter. When they’ve given up most of their juice, add garlic and crumbled gorgonzola (or other appropriate bleu cheese). Stir until the gorgonzola has melted, then add a heaping dessertspoonful of sour cream. Add freshly ground black pepper to taste. That’s it.
Now you can cook the mushrooms in butter and wine (red or white) here, which would be just as nice. Try it if you’ve got some leftover wine to use.