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Steak with Roquefort SauceThis is great for a special occasion.
2 grilling steaks (any variety you like, about 8 oz each)
1 tbsp brandy or white wine vinegar
1 tbsp lemon juice
4 tbsp. cold unsalted butter
1/3 cup (75 mL) Roquefort or Gorgonzola cheese, crumbled
1 tbsp chopped fresh chives (optional)
Rendered beef fat, pepper
Sprinkle steaks with 1 tsp pepper. In large heavy-bottomed cast-iron or stainless steel skillet over high heat, melt some of the tallow; fry steaks, turning once, until desired doneness, about 1-1/2 to 2 minutes per side for a typical restaurant-style bleu-rare for 1-inch (2.5 cm) thickness; 3 min. per side for rare; 4 min. per side for medium-rare. Sprinkle with salt, if desired; set aside.
Reduce heat to medium; pour in brandy, lemon juice and a bit of water, scraping up any brown bits from pan. Boil until liquid is reduced to about 1 tbsp. Whisk in cold butter, one tablespoonful at a time, until incorporated. Whisk in cheese until almost smooth. Stir in chives, if using. Pour over steaks and serve.
So. Totally. Delicious.
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