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Beef with Radicchio and Gorgonzola

Steak and gorgonzola is a match made in heaven. The cooked radicchio adds a lovely touch of bitter flavour to round out the richness of the beef and the creamy gorgonzola.


For the radicchio:
3 tablespoons extra-virgin olive oil
1 large head radicchio, cored and thinly sliced
2 small sliced shallots
1 garlic clove, gently smashed and peeled
70g gorgonzola cheese, crumbled
For the steak:
2 tablespoons whole black peppercorns
2 boneless rib eye steaks, cut 4cm thick, at room temperature
1 teaspoon fine sea salt
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter

Lets start with the radicchio. In a large nonstick pot, heat oil over medium-high heat. Add radicchio, shallot and garlic; cook, stirring occasionally, until radicchio is wilted, about 3 minutes. Remove pan from heat, add cheese and stir to combine. Transfer mixture to a bowl; remove and discard garlic.

On a cutting board, spread peppercorns in a single layer. Using the underside of a small heavy pan, firmly press peppercorns in a rocking motion to coarsely crush. Rub peppercorns into both sides of steaks, then season with salt. Using the same pan, heat 1 tablespoon oil and 1 tablespoon butter over high heat. Cook 1 steak, turning once, about 7 minutes total for medium rare. Transfer to a cutting board. Wipe out skillet and repeat with remaining steak. Let steaks rest 10 minutes, then slice. Serve with radicchio.

Created: 6 years, 10 months ago
Louise Watson
green chili 11 orange chili 1

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