Here I’ll not just tell you the best way to make the simplest blue cheddar sauce on the planet, yet I’ll additionally give you a few hints for the ideal steak to come side!
Steak and blue cheddar sauce is an outright marriage made in paradise, and we’re here today to commend that marriage on the whole its brilliance. We’ll get into the actual sauce momentarily, however first we’ll just rapidly examine the steak. Since all things considered, what’s a tasty steak sauce if it’s soaked over a tasteless rubbery steak?
As you treat the sauce you’ll need to plonk in some rosemary, thyme and garlic to mix the margarine. When you eliminate the steaks, leave the steak squeezes and mixed spread in the container. This will make the flavor base for your sauce.
Ingredients:
Steak
- 2x 9oz/250g Steaks of choice, at room temp (see notes)
- 1 heaped tbsp Unsalted Butter
- 2 sprigs of Fresh Thyme
- 2 sprigs of Fresh Rosemary
- 2 cloves of Garlic, left in skins & gently crushed with the palm of your hand
- Oil, as needed (veg oil will smoke a lot less but olive will work fine)
- Salt & Black Pepper
Blue Cheese Sauce
- 1 cup / 250ml Heavy/Double Cream, at room temp
- 1/2 cup / 125ml Beef Stock
- 3.5oz / 100g Blue Cheese, crumbled (see notes)
- 1 heaped tbsp finely diced Fresh Chives
Instructions:
- Ensure you take your steaks out the fridge 30mins before needed. Pat dry with papers towels, then sprinkle with a heavy seasoning of salt and pepper on each side. Rub into the meat, then coat with a drizzle of olive oil.
- Bring a heavy bottom pan to the highest heat it can go. Once it’s smoking hot (literally) lay down your steaks. For medium rare with a steak approx 2-2.5cm thick fry for 2 mins, or until the sighting of blood emerges through the upper surface. Then flip.
- Add in your butter, rosemary, thyme & garlic and baste the steaks for another 2mins. Remove steaks from pan & leave to rest (important). Leave herbs and garlic in the pan.
- Lower heat to a medium and pour in beef stock. Scrape off any flavour from the pan, then pour in cream. Give it a good stir and allow to simmer for 5 or so mins until it begins to thicken. Remove herbs and garlic, then add in blue cheese and chives.
- Continue simmering until cheese has blended and the sauce has thickened. The stock, cheese and steak itself all taste fairly salty, so it’s unlikely you’ll need to season with salt, but a good pinch of black pepper is recommended.
- Serve over steak and enjoy!
Notes:
- Steaks – Here I used 2x 9oz/250g Sirloins. These were about 2-2.5cm thick, so only needed 2mins max on either side to get medium-rare. If you’re using a thicker fillet steak, them medium rare would require 3 – 3.5mins on each side for medium rare. If you’re looking for the inside to be rare/well done just increase/decrease the times accordingly.
- Blue Cheese – I usually go for St.Agur, it’s the perfect balance of rich and creamy. If you want something more powerful go for a Stilton, if you’re looking for something a bit more mild go for Gorgonzola.
- Pan Juices – The juices from the steak make a gorgeous base for this sauce, so don’t pour them out!
- Can I make this without sauce? – You can, but I still recommend starting the sauce with something you’ve previously fried (mushrooms, chicken, steak etc) just to inject a nice base flavour. Start with the 1 heaped tbsp unsalted butter and go from there in all cases.
- Can I reheat this? – You can allow the sauce to cool and tightly store in the fridge (3-4days, longer at your discretion). I recommend reheating over a low heat on the stove, stirring as you go to ensure the sauce doesn’t split. Thin out with a splash of fluid (milk, water or stock) to loosen up the sauce.
- Calories – based on the sauce only (including unsalted butter) then divided by two. Bare in mind this is a lot of sauce for 2 people!
