You may also like
Categories:Viewed: 101 - Published at: 8 years ago
Ingredients
- 1 tablespoon butter or grapeseed, corn, or other neutral oil
- 1/4 cup minced shallot
- 2 tablespoons white wine or cider vinegar
- 6 ounces Roquefort or other blue cheese, crumbled
- Good pinch of cayenne
- Salt and freshly ground black pepper
- 1 1/2 to 2 pounds strip steaks, filet mignon, or rib-eye steaks
- Minced fresh parsley or chives for garnish (optional)
Method
- Preheat a grill or broiler until quite hot and put the rack no more than 4 inches from the heat source.
- Put the butter in a small saucepan and turn the heat to medium; when the butter melts and its foam begins to subside, add the shallot and cook until soft, stirring occasionally, about 5 minutes.
- Add the vinegar, stir, and cook until it is just about evaporated, 1 or 2 minutes.
- Turn the heat to low and stir in the cheese and the cayenne.
- Stir occasionally until the cheese melts, then taste and adjust the seasoning as necessary (the sauce probably wont need any salt).
- Keep warm while you grill the steaks.
- Season the steaks well with salt and pepper, then grill or broil them for 3 to 4 minutes per side for medium-rare, longer or shorter according to your taste.
- Serve the steaks with a spoonful or two of sauce over each, garnished with the parsley or chives if you like.
