Steak with Gorgonzola Sauce

Serves 4

4 beef grilling steaks (each 6-8 oz, 1 inch thick)

1 tsp olive oil

1 tsp pepper

1/4 tsp salt

1/3 cup minced shallots

1/4 cup brandy or white wine

5 tbsp cold butter

1/3 cup Gorgonzola cheese

1/4 cup chopped fresh chives or parsley

Brush both sides of steaks with oil; sprinkle with pepper. In large skillet over high heat, fry steaks, turning once until desired doneness (about 6 minutes for rare). Sprinkle with salt and transfer to warmed plates.

To skillet, add shallots and 1/4 cup water, boil until no liquid remains. Reduce to medium; pour in brandy. Boil until liquid is reduced to about 2 tsp. 

Whisk in butter, 1 tbsp at a time. Whisk in cheese until almost smooth. Stir in chives. Divide evenly over steaks. Serve.