Group discussion > A Rich, Velvety Sauce for Steak
A Rich, Velvety Sauce for Steak
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Lynn
825 days ago |
This might sound really strange, but it works. And that's coming from a person who can't pick up a piece of blue cheese and eat it. I save this for special occasions.
For about 4 servings:
Put 10 fl oz of a decent red wine and 10 fl oz beef stock in a pan. Boil until the liquid is reduced by half. While that's happening get some blue cheese, about a tablespoon, and mash it with 2 tablespoons butter. Whisk bit-by-bit into the reduced liquid, and serve on top of steak.
This works with slow-cooked steak as well - use the wine and stock for braising and add the blue cheese and butter mix at the end.
I use Danish Blue cheese for this but something like Stilton or Roquefort would do as well.
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Sal
825 days ago |
I had either this or something very close to it in Germany and it was incredible.
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Lynn
825 days ago |
It is...served it to a friend once and he was so taken with it he licked the plate clean (literally).
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Karen Blundell
819 days ago |
yum! okay, I getting hungry now!
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ThomM
816 days ago |
Thanks Lynn, that gave me the idea for the dinner I just had.
First I maranated a skirt steak in worchester sauce, dijon mustard, a little red wine, an a taste of garlic and onion powder.
After I seared the steak I set it aside and sauteed the ripe red sweet pepper in the pan with the remaining maranade. I took the peppers out and braised the steak with the maranade, adding the red wine and beef stock. I also added some baby potatoes, the peppers, snow peas, and sliced portobella mushroom over time and let it cook.
After it was done I took out the meat and veggies, turned up the heay and added some honey, and a raw roux made out of softened butter and flour. When it started to thicken I turned down the heat and added some grated parmesan cheese to the sauce.
Thanks for the idea.
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Lynn
816 days ago |
You're welcome, Thom, hope it tasted great.
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Lynn
809 days ago |
Thom, how much honey did you add? I've never heard of that before with steak.
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ThomM
809 days ago |
Probably a tablespoon or two.
I added the honey to counter the worchester sauce, sorta a sweet sour type of thing.
Today I stopped at the store and picked up some blue cheese.
I broiled a rib eye and made your sauce according to your directions.
Lynn, that is an awesome sauce.
Simple to make and very tasty.
Do you mind if I throw that recipe up on my recipe blog?
Naturally I'll give you full credit and a link to your site.
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Lynn
809 days ago |
Thanks Thom. I can't take credit for the sauce as it's an adaptation of one I found in a 1980s cookbook. But since it's simplified and the quantities changed from the original it should be okay for you to use. Thanks for the offer of a link but I don't have a suitable site to link back to! Hope your readers enjoy the recipe. And yes it is awesome!
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