From: Executive chef Kerry O'Grady, Bick's Broadview Grill, Seattle, WA. Yield: 1 serving. 1 Tbsp. olive oil 1 Tbsp. butter 2 oz. white mushrooms, sliced pinch of minced fresh sage pinch of minced fresh thyme 2 oz. Oloroso sherry 2 oz. Gorgonzola cheese 1 Tbsp. sour cream pinch of salt and pepper 10-oz. boneless rib eye steak as needed for garnish, Gorgonzola cheese Heat olive oil and butter over medium heat. Add mushrooms, sage and thyme to pan. Sautè mushrooms until soft. Add sherry, ...
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