1 - 10 oz. steak; 4 shrimp, peeled with tail-on; 1 oz. Gorgonzola cheese (blue cheese); 1 wedge of lemon for serving; 2 oz. table cream; 1 garlic clove, minced; 1 pinch fresh dill; 1 teaspoon butter; sea salt and pepper to taste; 1 oz. dry white wine.
Recipe: Season the steak with salt and pepper and grill it to the desired doneness. Apply a little less salt than you normally do, because the sauce will be salty. While the steak is cooking, heat the butter in a pan and add the garlic. When the garlic is soft, add the shrimp. Cook the shrimp for 1 minute on each side and deglaze the pan with the white wine. When the wine evaporates, add the cream, the blue cheese and the fresh dill and stir until you have a smooth sauce. Add more cream if necessary. Serve the gorgonzola ahd shrimp sauce over the grilled steak. I served the grilled steak with roasted baby eggplant and grilled artichoke bottoms.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.
