Rosemary-Gorgonzola Pan Sauce
Stop! Don't wash that pan! Use the browned bits stuck to the skillet to create a restaurant-quality sauce in less than 10 minutes.
Why This Recipe Works
The first step was to pour off the fat from the steaks before building the sauce; otherwise it would be greasy. To draw out the flavors of red wine in our Rosemary-Gorgonzola Pan Sauce we reduced it with a scant amount of sugar before adding the other ingredients. We finished off the sauce with crumbled Gorgonzola cheese and some minced fresh rosemary. Tasters preferred Gorgonzola, but we found any crumbled blue cheese would work.
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