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Steak, grilled little gem & gorgonzola butter

Steak, grilled little gem & gorgonzola butter

A rich, cheese-rippled butter, good steak and elegantly charred little gem – a showstopper supper from just six ingredients.

Recipe by: Skye Gyngell

5 out of 5 stars(1) Rate this recipe
Gluten free
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins


  • 50g Gorgonzola dolce
  • 50g unsalted butter, softened
  • 1 tsp Dijon mustard
  • 2 little gem lettuces, quartered lengthways
  • 2 tbsp olive oil
  • 2 British Beef Fillet Steaks (about 180g each)


  1. Put the Gorgonzola, butter and mustard in a bowl and mash with a fork until well combined; set aside. In a large bowl, toss the little gem quarters in 1 tbsp oil and arrange on a baking tray, cut-side up. Take ½ the Gorgonzola butter and divide it between the lettuce quarters; season and set aside. Preheat the grill to high.

  2. Season the steaks. Put the remaining 1 tbsp oil in a frying pan and set over a medium-high heat. Once hot, add the steaks and cook for 3-4 minutes on each side for medium-rare, or until cooked to your liking. Allow the steaks to form a crust and brown before turning them, otherwise they will stick, and ensure all surfaces are thoroughly browned. Transfer to a warm plate. Stir the remaining Gorgonzola butter into the pan until melted, then spoon over the steaks and allow to rest for about 5 minutes. Meanwhile, grill the lettuce for 4-6 minutes until charred and slightly softened (keep a close eye as it can burn quickly). Arrange the steaks and little gem on plates, then spoon over the melted butter and resting juices to serve.

And to drink...

A smooth Cabernet Merlot will match the Gorgonzola and the beef. Reyneke Organic Cabernet Sauvignon Merlot, South Africa is full of black cherry notes with ripe tannins.


Typical values per serving when made using specific products in recipe


3,077kJ/ 741kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating