The Chocolate Grille’s Gorgonzola Stuffed Sirloin with Port Wine Mushroom Sauce 


1 New York Sirloin

2 oz. Gorgonzola Cheese, crumbled
1 Tablespoon of Fresh Garlic, grated
1 Tablespoon of Fresh Shallots, peeled and grated
Teaspoon of Ground Black Pepper

Mushroom Sauce:
2 oz. Fresh Sliced Mushrooms
2 oz. Port Wine
1 Tablespoon of Fresh Garlic, grated
Teaspoon of Salt
1 Tablespoon of Vegetable Oil


1.Using a sharp knife, cut sirloin lengthwise, but don’t cut all the way through to the other side. Just cut enough to make a small pocket in the sirloin.
2.In a small mixing bowl, combine all ingredients for stuffing and stir until well mixed.
3.Put stuff into pocket you made in the sirloin.
4.Grill sirloin until desired doneness (i.e. rare, med. rare, etc.).
5.Once the steak is cooked, set aside and let it rest. This will allow the steak to retain most of its juices.
6.In a small frying pan, heat oil over medium heat.
7.Add mushrooms and saute’ until tender.
8.Add garlic and saute’ a bit longer.
9.Add wine and simmer until wine is reduced to half its liguid. When deciding if the wine is reduced enough, the key is that the bubbles from the wine will be larger than they were when you first added the wine.
10.Top steak with port wine mushroom sauce and enjoy!