Here is another delightfully different steak recipe to perk you back up when things are just getting ho-hum. Fast and easy and different and delicious.This is for 4 steaks, so adjust to whatever you have. Reduce about 1-1/2 cups beef or veal stock down to ½ cup and set aside. Mix up 2 oz. room temp Roquefort or Blue Cheese and 4 tbs unsalted room temp butter in a small mixing bowl. For this kind of exercise a good kitchen fork usually works better than a blender for putting together this kind of stiff stuff.
Generously salt and pepper the steaks, cook to medium rare. Pan-fried in butter and/or olive oil over medium heat is best, but you can broil them if you like. When things are pan-fried then there is a layer of brown goodies that incorporate into the suace when the pan is deglazed. This is not true when things are broiled. Plate, cover and let rest while you make the sauce. Pour off the fat from the skillet, leaving about a tablespoon. If you broiled them, pour about a tablespoon into the pan. Add ½ cup of reduced beef stock and whisk vigorously to deglaze the pan. Bring the stock to a simmer and add the butter-cheese mixture in chunks. Stir each chunk in until it has emulsified and blended in smoothly, then add the next chunk. Now the trick is that you may have to diddle the heat and/or move the skillet off and on the heat because you want the mix to blend smoothly and not just become oil. When the sauce is nice and thick spoon it over the steaks and serve. If you want to do a traditional variation you can add chopped nuts just before serving. I don’t like it that way myself.
Herself Sez: I prefer it with the chopped nuts. Lots of chopped nuts. This is a GREAT way to serve steak! Almost, but not quite as good as his Steak au Poivre – wherein I licked the plate when he wasn’t looking the first time he served it! 🙂 Yeah! I reeeely did!!