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, Gorgonzola, sour cream and salt and pepper to mushroom mixture. Stir slightly until warm. Grill steak to desired doneness. Pour mushroom sauce over top. Crumble Gorgonzola cheese over all.