Heat a cast iron griddle well, sprinkle it with a little coarse salt and cook the beef sirloin for about 10 minutes, turning it halfway through cooking with meat tongs. Add a sprig of rosemary to flavor.

While the meat is cooking, proceed with the creation of the Gorgonzola sauce.

Put the Igor Sweet Gorgonzola in a bowl and, while working it with a spoon, add the cream in a trickle.

When you have obtained a creamy and homogeneous mixture, add a pinch of salt, sprinkle with pepper and stir again to mix.

Remove the meat from the heat and let it rest for a few minutes. With an oblique cut, cut into slices about half a centimeter thick.

Arrange the slices of meat on a serving plate, cover them with the Gorgonzola sauce, decorate with a few rosemary leaves, sprinkle with a little pepper and serve.

800 g of Beef
sirloin Coarse salt to taste
Rosemary
For the Gorgonzola Sauce:
300 g of Igor
Sweet Gorgonzola 2 tablespoons of Cream
Coarse
salt Black pepper