1 jar (15 oz.) ClassicoŽ Mushroom Alfredo Pasta Sauce 2/3 c. crumbled Gorgonzola or blue cheese 1/2 c. seasoned dry breadcrumbs 1/2 c. chopped fresh basil 1 tsp. cracked peppercorn 6 boneless beef strip steaks, about 1-1/4" thick, about 12 oz. each
What to do:
1. Preheat oven to 400°F. In a medium bowl, mix together Gorgonzola, breadcrumbs, basil and peppercorns, and set aside. Add 1/4 tsp. of sea salt if desired. 2. In a large skillet sprayed with nonstick cooking spray over medium high heat, sear steaks for 2 to 3 min. on each side. Remove steaks from skillet and spread Gorgonzola mixture evenly on top, pressing down lightly. Place steaks on baking sheet and bake for 6 to 8 min. for medium rare until internal temperature reaches 145°F; bake for 8 to 10 min. for medium until internal temperature reaches 160°F; or until cooked to desired doneness. 3. Meanwhile, in the same skillet over medium heat, stir in 1/4 c. of water. Add Pasta Sauce and cook for 4 to 5 min., or until heated through, stirring occasionally. Serve hot over Gorgonzola crusted steaks.
TIP: For added zing, increase amount of cracked peppercorn to 2 tsp.
If desired, substitute ClassicoŽ Mushroom Alfredo Pasta Sauce with ClassicoŽ Creamy Alfredo Pasta Sauce.
