GOLDEN VALLEY, Minn. - June 20-26 is the TPC Network’s 2nd Annual National Restaurant Week, where clubs across the nation are working together to raise money for charity through food.
This week, a portion of items sold at TPC properties will benefit Feeding America – a non-profit organization with a nationwide network of food banks leading the fight against hunger in the United States. TPC Twin Cities Executive Chef John Van House, along with the club’s Director of Food & Beverage Brent Sokup, stopped by to teach KARE viewers how to prepare one of their dishes devised specially for this week’s efforts – Beef Medallions with Gorgonzola Cream Sauce.
Medallions of Beef
3 oz Beef Medallions
Salt and Pepper
Method: Pre-heat cooking pan.
Season medallions on both sides.
Flip
Finish Cooking to desired temperature.
Rest up for 5 minutes before service.
Gorgonzola Cream Sauce
1 cup heavy cream
2 tbsp. Gorgonzola crumbles
Salt and pepper
Method:
Bring heavy cream to a rolling boil over high heat in saute pan.
Add gorgonzola crumbles, salt and pepper.
Serve.