Rib-Eye Steak Topped with Gorgonzola Mushroom Butter

INGREDIENTS:1 Tbsp. olive oil
1 Tbsp. butter
2 oz. white mushrooms, sliced
2 oz. oloroso sherry
2 oz. gorgonzola cheese
2 oz. sour cream
pinch fresh sage, minced
pinch fresh thyme, minced
pinch salt and pepper
10 oz. boneless rib-eye steak
for ganish, gorgonzola cheese DIRECTIONS:Heat olive oil and butter over medium heat. Add mushrooms, sage and thyme. Sauté until mushrooms are soft. Add sherry, gorgonzola, sour cream, and salt and pepper; stir slightly until warm. Grill steak to desired doneness. Pour mushroom sauce over top. Crumble gorgonzola cheese over all. NUTRITIONAL INFORMATION: SERVINGS:1 serving From:Executive Chef Kerry O’Grady, Bick’s Broadview Grill, Seattle PHOTO CREDIT:Photo Credit: MUSHROOM COUNCIL