Tender, juicy steaks are cooked to perfection and topped with a creamy blue cheese sauce.
2 Steaks of choice, at room temp (I prefer a beef tenderloin steak)
1 tbsp Unsalted Butter
2 sprigs of Fresh Thyme
2 sprigs of Fresh Rosemary
2 cloves of Garlic, gently crushed
Oil, as needed (veg oil will smoke a lot less but olive will work fine if you’re are cooking on stove top)
Salt & Black Pepper to taste
BLUE CHEESE SAUCE
1 cup heavy cream
1/4 cup beef stock
3.5oz / 100g Blue Cheese, crumbled (see notes)
1 tbsp finely diced Fresh Chives
Pinch of salt and pepper
Pinch of granulated garlic
Take your steaks out of the fridge at least 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 oil.
Bring a heavy bottom pan to the highest heat it can go. Once it’s hot (literally very hot) 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. Cook to the desired temperature. I prefer to sear both sides until I have a little crust.
Add in your butter, rosemary, thyme & garlic, and baste the steaks for another 2mins. Remove steaks from pan & leave to rest (don’t skip this step it’s important). Leave herbs and garlic in the pan.
Lower heat to a medium-low and pour in beef stock. Scrape off any flavor from the pan, then pour in heavy cream. Stir well and allow to simmer for 5 or so mins until it begins to thicken. Remove herbs and garlic, then add in seasonings, blue cheese, and chives.
Continue simmering until cheese has blended and the sauce has thickened.
Serve the blue cheese sauce over the steak with your favorite sides. Enjoy!