Merlot is a versatile and mellow wine which pairs wonderfully with winter dishes. Lanzerac Executive Chef Stephen Fraser has prepared the perfect comfort meal to be enjoyed with a glass of our delicious Lanzerac Merlot.
To make the sauce, melt the butter in a pan set over medium-low heat. Add the garlic and rosemary and cook until the garlic softens (Approximately 1-2 minutes). Pour in the cream and lemon juice. Allow to simmer for 5 minutes until the sauce has thickened slightly and coats the back of a spoon. Remove from the heat and add the cheese. Stir until the cheese has melted then season to taste with salt and pepper.
To make the steak – pat the steak dry with paper towels then season generously with salt. Heat a large griddle pan over high heat. Add the steaks and cook until well-browned on both sides. Once flipped, add the butter, garlic and rosemary and baste the steak with the butter. I cook my steaks for 2-3 minutes per side until they are medium rare. Remove from the pan and allow to rest for at least 5 minutes before serving with the Gorgonzola sauce.