- 1 tablespoon butter or neutral oil, like canola
- 4 tablespoons minced shallots
- 2 tablespoons white wine or cider vinegar
- 6 ounces crumbled Roquefort or other blue cheese
- Pinch of cayenne
- Salt and freshly ground black pepper
- 1 ½ to 2 pounds strip or rib-eye steaks, or filet mignon
- Minced fresh parsley or chives for garnish, optional
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
699 calories; 56 grams fat; 25 grams saturated fat; 2 grams trans fat; 24 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 45 grams protein; 173 milligrams cholesterol; 869 milligrams sodium
- Start a charcoal or wood fire or preheat a gas grill or broiler; the fire should be quite hot, and grill rack no more than 4 inches from heat source.
- Place butter in a small saucepan over medium heat; when butter melts and its foam begins to subside, add shallots and cook until soft, stirring occasionally, about 5 minutes. Add vinegar, stir, and cook until it is just about evaporated, 1 or 2 minutes. Turn heat to low and stir in cheese, cayenne and a few grindings of pepper. Stir occasionally until cheese melts, then taste and adjust seasoning. Keep warm while you grill steaks.
- Season steaks well with salt and pepper, then grill or broil about 3 to 4 minutes a side for medium-rare, longer or shorter according to your taste. Serve steaks with 1 or 2 spoonfuls of sauce over each, garnished with parsley or chives if you like.