Rinds Entrecôte mit Gorgonzola

gorgonzola cheese

🥗Healthier: ricotta cheese

💰Cheaper: cream cheese

Ricotta offers a lighter option while cream cheese is more budget-friendly.

Cut the entrecôte beef into strips.

Wash the green beans thoroughly and set aside.

Heat water in a pot on high heat until boiling.

Add some meat granules to the boiling water.

In a skillet, heat extra virgin olive oil until very hot.

Add half of the chopped onions to the skillet and sauté until translucent.

Add the green beans to the skillet and sauté until tender.

Pour in a good quality white wine and reduce it by half.

Add the entrecôte strips to the skillet and let them cook until reduced and flavorful.

In a separate bowl, mix cream with two-thirds of the gorgonzola cheese until combined.

Add the cream mixture to the skillet and stir until the cheese is melted and creamy.

Season the dish with salt and black pepper to taste.

Add butter to the skillet and let it melt into the sauce.

Cover the skillet with a lid to help the sauce thicken.

Dissolve some cornstarch in water and add it to the sauce to thicken it further.

Wait until the olive oil is very hot before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens