richard-in-cincy
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ISO: iso: anyone have a fun bleu cheese sauce for grilled steak to share?
- Thread starter richard-in-cincy
- Start date
In Search Of:
Blue Cheese Butter. Not sure how fun it is, but it's simple and delicous. From Gourmet, I linked.
* Exported for MasterCook 4 by Living Cookbook *
Blue Cheese Butter
Recipe By :
Serving Size : 0 Preparation Time: 0:00
Categories : Sauce
Amount Measure Ingredient -- Preparation Method
1/4 lb crumbled firm blue cheese (1 cup)
1/2 cup (1 stick) unsalted butter, softened
2 Tbs Port
1. Gently mash together all ingredients in a bowl with a fork, leaving some
texture.
Cooking Tip: Butter keeps, covered and chilled, 1 week.
Comments: You get a quick sauce when you let compound butter melt on a hot
steak.http://www.epicurious.com/recipes/food/views/Blue-Cheese-Butter-108686
* Exported for MasterCook 4 by Living Cookbook *
Blue Cheese Butter
Recipe By :
Serving Size : 0 Preparation Time: 0:00
Categories : Sauce
Amount Measure Ingredient -- Preparation Method
1/4 lb crumbled firm blue cheese (1 cup)
1/2 cup (1 stick) unsalted butter, softened
2 Tbs Port
1. Gently mash together all ingredients in a bowl with a fork, leaving some
texture.
Cooking Tip: Butter keeps, covered and chilled, 1 week.
Comments: You get a quick sauce when you let compound butter melt on a hot
steak.http://www.epicurious.com/recipes/food/views/Blue-Cheese-Butter-108686
Caramelized Onion, Mushroom & Blue Cheese Sauce. Here's one I got from a blog named
Closet Cooking. I'm thinking he used it on hamburgers, but I copied it because I thought it might be good on steak. I've not made it yet.
* Exported for MasterCook 4 by Living Cookbook *
Caramelized Onion, Mushroom & Blue Cheese Sauce
Recipe By : Closet Cooking
Serving Size : -1 Preparation Time:
Categories : Cheese Sauce
Amount Measure Ingredient -- Preparation Method
2 Tbs (1/4 stick)butter
1 onion, sliced
2 cloves garlic, chopped
1 tsp chopped thyme
8 oz mushrooms, sliced
salt and pepper to taste
1 splash brandy
1/4 cup beef broth
1/2 cup crumbled blue cheese
1. Melt the butter in a pan. Add the onion and sauté at medium heat until
caramelized, about 20 to 30 minutes. Add the garlic and thyme and sauté
until fragrant, about a minute. Add the mushrooms, season with salt and
pepper and sauté until tender, about 10 to 15 minutes. Add the brandy and
broth and deglaze the pan. Simmer until it has reduced by half, about 3 to 6
minutes. Remove from heat and stir in the blue cheese.
Comments: “Sauce for steak?”
Recipe Source: Closet Cooking
- - - - - - - - - - - - - - - - - -
Closet Cooking. I'm thinking he used it on hamburgers, but I copied it because I thought it might be good on steak. I've not made it yet.
* Exported for MasterCook 4 by Living Cookbook *
Caramelized Onion, Mushroom & Blue Cheese Sauce
Recipe By : Closet Cooking
Serving Size : -1 Preparation Time:
Categories : Cheese Sauce
Amount Measure Ingredient -- Preparation Method
2 Tbs (1/4 stick)butter
1 onion, sliced
2 cloves garlic, chopped
1 tsp chopped thyme
8 oz mushrooms, sliced
salt and pepper to taste
1 splash brandy
1/4 cup beef broth
1/2 cup crumbled blue cheese
1. Melt the butter in a pan. Add the onion and sauté at medium heat until
caramelized, about 20 to 30 minutes. Add the garlic and thyme and sauté
until fragrant, about a minute. Add the mushrooms, season with salt and
pepper and sauté until tender, about 10 to 15 minutes. Add the brandy and
broth and deglaze the pan. Simmer until it has reduced by half, about 3 to 6
minutes. Remove from heat and stir in the blue cheese.
Comments: “Sauce for steak?”
Recipe Source: Closet Cooking
- - - - - - - - - - - - - - - - - -
melissa-dallas
Well-known member
Mine's simple too-Mayo, sour cream, horseradish & crumbled blue.
music-city-missy
Well-known member
I'm sort of like Marg - use it for meats & homemade potato chips
Sometimes I will saute shallots in butter then add cream and reduce and crumble in blue cheese until it sort of melts. Serve with steak or it's great with pork and even better with fresh hot homemade potato chips especially Barefoot Contessa's baked potato chips.
Sometimes I just make it withreduced cream and blue cheese and add a little butter.
Sometimes I will saute shallots in butter then add cream and reduce and crumble in blue cheese until it sort of melts. Serve with steak or it's great with pork and even better with fresh hot homemade potato chips especially Barefoot Contessa's baked potato chips.
Sometimes I just make it withreduced cream and blue cheese and add a little butter.
This one from epi and nbl can be used with any cut--REC: Fillet of Beef with Blue Cheese Sauce...
Fillet of Beef with Blue Cheese Sauce
Serving Size : 4
2 pounds beef tenderloin -- center piece
salt and pepper
1 tablespoon canola oil -- (1 to 2)
1 tablespoon minced shallots -- (about 2 small shallots)
3 tablespoons dry Madeira -- or ruby port
2 cups meat stock -- reduced to 1/2 cup (or 1/2-cup demi-glace)
1/3 cup heavy cream
2 ounces blue cheese
4 tablespoons unsalted butter -- (4 to 5)
6 tablespoons chopped walnuts -- for garnish
1 tablespoon minced fresh parsley -- for garnish
Lightly sprinkle meat with salt and pepper. Rub a little oil on the beef and refrigerate, loosely covered with plastic wrap up to 24 hours.
One to two hours before cooking remove meat from refrigerator and pat dry. Preheat oven to 350 degrees F.
Heat a non-stick skillet and rub a little more oil all over the fillet. Then sear it on all sides, about 4 minutes total. Transfer meat to a wire rack and let rest at least 20 minutes or up to several hours.
Discard any fat in the pan, add the shallots and Madeira to the skillet and reduce to a glaze. Add the stock and reduce to a syrupy consistency, about 10 minutes. Then add the cream and cook until the sauce has a nice beige color.
Place the nuts on a baking tray and lightly toast, about 10 minutes.
In a food processor mix the blue cheese and 4 T of the butter till smooth and creamy. If too salty, add up to another tablespoon of butter. Separate into 4 parts and refrigerate.
Preheat oven to 450 degrees F. 30 minutes before the final cooking. Finish the beef fillet in the oven, 20 minutes for medium rare.
Over low heat gently rewarm the syrupy sauce in the skillet; swirl in the cheese-butter pieces one by one. Spoon sauce onto warm serving plates. Slice meat and arrange in overlapping slices on the sauce. Garnish with nuts mixed with parsley.
Fillet of Beef with Blue Cheese Sauce
Serving Size : 4
2 pounds beef tenderloin -- center piece
salt and pepper
1 tablespoon canola oil -- (1 to 2)
1 tablespoon minced shallots -- (about 2 small shallots)
3 tablespoons dry Madeira -- or ruby port
2 cups meat stock -- reduced to 1/2 cup (or 1/2-cup demi-glace)
1/3 cup heavy cream
2 ounces blue cheese
4 tablespoons unsalted butter -- (4 to 5)
6 tablespoons chopped walnuts -- for garnish
1 tablespoon minced fresh parsley -- for garnish
Lightly sprinkle meat with salt and pepper. Rub a little oil on the beef and refrigerate, loosely covered with plastic wrap up to 24 hours.
One to two hours before cooking remove meat from refrigerator and pat dry. Preheat oven to 350 degrees F.
Heat a non-stick skillet and rub a little more oil all over the fillet. Then sear it on all sides, about 4 minutes total. Transfer meat to a wire rack and let rest at least 20 minutes or up to several hours.
Discard any fat in the pan, add the shallots and Madeira to the skillet and reduce to a glaze. Add the stock and reduce to a syrupy consistency, about 10 minutes. Then add the cream and cook until the sauce has a nice beige color.
Place the nuts on a baking tray and lightly toast, about 10 minutes.
In a food processor mix the blue cheese and 4 T of the butter till smooth and creamy. If too salty, add up to another tablespoon of butter. Separate into 4 parts and refrigerate.
Preheat oven to 450 degrees F. 30 minutes before the final cooking. Finish the beef fillet in the oven, 20 minutes for medium rare.
Over low heat gently rewarm the syrupy sauce in the skillet; swirl in the cheese-butter pieces one by one. Spoon sauce onto warm serving plates. Slice meat and arrange in overlapping slices on the sauce. Garnish with nuts mixed with parsley.
Ina Garten's Gorgonzola Sauce. not really "fun" but decadent.
http://www.foodnetwork.com/recipes/ina-garten/gorgonzola-sauce-recipe/index.html
http://www.foodnetwork.com/recipes/ina-garten/gorgonzola-sauce-recipe/index.html