Ingredients :

• Sirloin — It’s the perfect compromise between tenderness and taste. Not as expensive as filet, not as firm as rump steak. Get it with a bit of fat on the edge — this fat melts during cooking and adds depth. If you can’t find sirloin, ribeye works great too.
• Gorgonzola — Get gorgonzola dolce if you can — it’s the creamy version, less aggressive than piccante. It melts perfectly into the cream without becoming grainy. Roquefort or Bleu d’Auvergne also work, but the taste will be more powerful, so be careful.
• Heavy liquid cream — No light cream here. The fat content is what holds the sauce together and gives it that velvety texture. A cream with at least 30% — it’s non-negotiable for this type of sauce.
• Grated Parmesan — It plays a supporting role: it brings salt and a light nuttiness that balances the pungency of the gorgonzola. Grate it yourself if possible; pre-grated bagged parmesan tends to clump in hot sauces.