Steak with blue cheese sauce PDF Print E-mail

Steak with Blue Cheese Sauce (Entrecote al Queso Cabrales - Spain)

8 ounces blue cheese, crumbled
1 clove garlic, finely chopped
2 tablespoons dry white wine
Dash of ground red pepper
2 tablespoons butter or margarine
4 small New York strip or rib eye
    steaks, 1 inch thick (about 2 pounds)
Freshly-ground pepper
1/4 cup water
Minced parsley

Cook and stir cheese, garlic, wine and red pepper over low heat, stirring frequently, until cheese melted; keep warm.

Heat butter in 12-inch skillet until hot. Cook beef steaks over medium-high heat, turning once, until medium doneness, about 5 minutes on each side.

Sprinkle with pepper. Remove from skillet; keep warm. Add water to skillet. Heat to boiling, stirring constantly to loosen browned bits; boil 2 minutes.

Stir pan juices into cheese mixture. Pour over steaks. Sprinkle with parsley.

Yields 4 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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