Beef With Blue Cheese Recipe
Ingredients
| Olive oil for frying | ||
| Round steak | 1 1/2 Pound | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), crushed | |
| 2 tablespoons chopped yellow onion | ||
| Glace de viande | 1 Tablespoon | |
| Dried rosemary | 1/4 Teaspoon | |
| Softened butter | 2 Tablespoon | |
| Butter cheese | 2 Tablespoon, mixed | |
| Chopped parsely for garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat a large frying pan.
Add the oil and the steaks and cook to your preference. (I like mine rare, very rare.)
Remove to a warm plate and add the white wine and the garlic and onion.
Saute just a minute and deglaze the pan by scraping the bottom with a wooden spoon.
Allow the wine to reduce by half and then add the glace de viande and rosemary.
Simmer for a moment and add the butter mixed with the cheese.
Mix with a wire whip until smooth.
Place a bit of the sauce on each plate and then a piece of the steak on top of the sauce.
Add the salt and pepper at the very last, as salt will dry out the meat during the cooking process.
Garnish with parsley.
Serve with Pasta with Olives and Zucchini and Carrots.
Add the oil and the steaks and cook to your preference. (I like mine rare, very rare.)
Remove to a warm plate and add the white wine and the garlic and onion.
Saute just a minute and deglaze the pan by scraping the bottom with a wooden spoon.
Allow the wine to reduce by half and then add the glace de viande and rosemary.
Simmer for a moment and add the butter mixed with the cheese.
Mix with a wire whip until smooth.
Place a bit of the sauce on each plate and then a piece of the steak on top of the sauce.
Add the salt and pepper at the very last, as salt will dry out the meat during the cooking process.
Garnish with parsley.
Serve with Pasta with Olives and Zucchini and Carrots.
Chef
