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Sirloin blue
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Hoser View Drop Down
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Joined: 06 February 2010
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    Posted: 03 January 2011 at 16:23
Alright...finally figured out what I was going to do with my sirloin, onions, blue cheese, and mushrooms.

I fired up the grill and salted the sirloins (after trimming the fat) and peeled and sliced a couple of sweet onions.



Got my onions in the pan on high heat with about 4 TBSP butter, salted them, and caramelized for about 7-10 minutes. Sorry, but that picture came out so blurry it would make you want to puke, so i won't post it.

At this point i tossed the steaks on, figuring about 4 minutes per side for medium rare, and put the mushrooms in another pan with some butter, and some salt, pepper and thyme.



Also mashed some spuds up and had them ready to go



When the steaks were 125° I removed them to rest and added 1 cup of heavy cream to the onions, followed by about 1/2-3/4 cup of gorgonzola cheese...whisked the cheese in until it melted nicely, then spooned the onion -cheese sauce on the plate, sliced the sirloin and served it on the bed of sauce, and added the sides of tater and mushrooms.



Guys...this was a KILLER sauce! for only having four ingredients, I would encourage everyone to start with this and do your own take on it...it was really good.

It was 4 tbsp butter, two onions, salt, pepper, 1 cup heavy cream, and the blue cheese.

Please try it...you'll love it!

I'm thinking you could do a great creamed cabbage with this if you cut back on the gorgonzola just a bit, and maybe added a little citrus.
Go ahead...play with your food!
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Joined: 25 January 2010
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 03 January 2011 at 16:39
very nice, dave! it looks wonderful and is a great example of improvisation at its best. this creation of yours is close to what i was thinking, believe it or not ~ only a few minor differences....
 
my idea was to take the sirloin, cut it into "tips" or cubes, then give them a good grilling or pan sear with salt, pepper and such herbs as you desire, along with with carmelized onions and mushrooms. then do a cream sauce with irish whiskey and the gorgonzola, similar to an alfredo sauce - then roll about half of the tips, mushrooms and onions into a potato pancake with a little sauce, and top the potato pancake with the remaining steak, mushrooms, onions and sauce.
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 03 January 2011 at 16:42
Holy cow what a great idea Ron!...I think it's up to you to run with that one now...the basic sauce is great, i hope to see a lot of variations on it.

I'm sure the rest of the crew will come up with some ideas as well.
Thanks!
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 04 January 2011 at 06:51
That looks delicious! Excellent invention Thumbs Up
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 19 April 2011 at 13:30
Okay, Dave, as we've discussed- this is right up there coming in on short-final for the hacienda. Discovered some nice sirloins as I was spelunking for these rib steaks for suppper today. So, weather looks good for the weekend, may have another grilling session going on.
 
I know we discussed the filets I found, but those went fast and are no longer.
 
Would like your opinion on this: what if one baked a garlic bulb, let it cool, and then squoze all that sweet garlicky goodness into the gorgonzola sauce too? My concern is that may overpower the cream/blue cheese flavors, since they are a bit on the gentler side.
 
Your mushrooms looked picture perfect too, and I'm wondering what a shot of beef glace might do to them, since it's served as a side!
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not to speak for dave, but i'm thinking that the glace would really make those mushrooms sing.
 
for the garlic, i think it would be good, and i think it would also stand up well to the gorgonzola, but it might make it a whole 'nother dish! maybe instead of a hole bulb of garlic, how about 4 or 5 cloves, roasted and squozzen?
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Originally posted by Rivet Rivet wrote:

 
Would like your opinion on this: what if one baked a garlic bulb, let it cool, and then squoze all that sweet garlicky goodness into the gorgonzola sauce too? My concern is that may overpower the cream/blue cheese flavors, since they are a bit on the gentler side.
 
Your mushrooms looked picture perfect too, and I'm wondering what a shot of beef glace might do to them, since it's served as a side!


I'm thinking that once that garlic is roasted (you ARE going to drizzle it with Carli before roasting aren't you?) it will be an awesome addition, and not overpowering at all. I adore roasted garlic and will eat it all by itself if I'm allowed to LOL.

As for the glace my friend...I'm in full agreement with Ron...if you smeared that stuff on the hood of a 59 Cadillac I'd do my very best to eat that S.O.B. Wink
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 19 April 2011 at 14:15
Originally posted by Hoser Hoser wrote:

I'm thinking that once that garlic is roasted (you ARE going to drizzle it with Carli before roasting aren't you?) it will be an awesome addition, and not overpowering at all. I adore roasted garlic and will eat it all by itself if I'm allowed to LOL.

As for the glace my friend...I'm in full agreement with Ron...if you smeared that stuff on the hood of a 59 Cadillac I'd do my very best to eat that S.O.B. Wink


 
 
Of course! Since I got that Carli, every garlic bulb is made with it, and believe me....if we havent eaten a dozen at least, we haven't eaten one! We both love roasted garlic over here, and very often, a roasted garlic paired with some bread (sourdough rolls, grocery baguette, saltines!, whatever) and some wine is lunch. I always roast two whole bulbs at a time 'cause one is not enough for both of us.
 
Okay so that sounds good then, I'll put some sweet garlic happiness into the sauce. Yep, that glace makes things sing, and my recipe for the filets I made were an opera unto themselves, thanks to it.
 
 
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