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Blue Cheese Steak And Sauce
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Ingredients: » ½ teaspoon salt » 6 steaks, 5oz. each » 1 cup dry red wine » 1 cup stock, preferably veal stock » 4 oz. Cabrales or other brand bleu cheese » ¼ cup cream Preparation: Heat a heavy bottom skillet until very hot, then add the salt. Brown the steaks for about 5 minutes on each side, but do not cook all the way through. Remove the steaks from the skillet and add the wine, reducing it to about 2 Tbs. Stir in the stock, and reduce by half. Crumble in the cheese, and pour in the cream. Stir to combine. When the cheese has melted and the sauce has bubbles all over the surface, return the meat and any juices accumulated with them to the pan. Turn the meat to coat with the sauce, and cook to desired doneness. Remove the steaks to a platter and taste the sauce for seasoning, adding more salt if necessary. The sauce should not be thick but about the consistency of heavy cream. Pour the sauce over the steaks, and serve immediately. Note: The foundation for this dish is Cabrales, a bleu cheese from Asturias that is truly one of the world's noble blue cheeses, on par with Stilton, Roquefort and Gorgonzola, and is at last available in the United States. If you can't find Cabrales in your area, substitute one of the aforementioned. Blue Cheese Steak and Sauce - Yield: 6 servings |
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