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    Beef striploin with blue cheese sauce

    cadran
    Preparation :20 min Cooking :20 min
    couteau
    Difficulty :easy
    chapeau-chef
    Servings :4

    Here is a great grilled recipe created in collaboration with Washington State Wines. I suggest pairing this beef with the Wines Of Substance Cs, a solid Cabernet with character! The recipe for the sauce gives plenty of it so don’t be shy about adding guests to your dinner party!

    Ingredients

    • 4 steaks (200 g each) beef striploin
    • 1 tablespoon olive oil
    • 2 tablespoon2 butter
    • 3 sprigs fresh thyme
    • Salt and pepper from the mill

    Blue cheese sauce

    • 1 tablespoon butter
    • 1 shallot, finely chopped
    • 1 clove garlic, finely chopped
    • 237 ml 15% country cream
    • 200 g Monsieur Gustave blue cheese, crumbled
    • 1 teaspoon fresh thyme leaves
    • 1/4 cup white wine
    • Salt and pepper from the mill

    Preparation

    • Take the meat out of the fridge 30 minutes before cooking to temper it. Season generously with salt and pepper on both sides. Set aside.
    • Prepare the sauce : in a small saucepan over medium heat, melt the butter and add the shallot and garlic. Cook, stirring for 4 to 5 minutes.
    • Add the cream, cheese, thyme leaves, white wine, season with salt and pepper then mix. Cook for 5 to 6 minutes, stirring, to melt the cheese and until the sauce thickens slightly. Turn off the heat and keep warm.
    • In a large cast-iron skillet over medium-high heat, add the olive oil and melt the butter. Mix well.
    • Add the steaks, rub in the bottom and cook for 3 minutes. Flip, add the sprigs of thyme and continue cooking for 3 to 4 minutes, or until the internal temperature reaches 145°F, which will give medium doneness. Baste the steaks constantly with the thyme butter!
    • Remove from the skillet, place on a plate and cover with aluminum foil. Let sit for 5 minutes before slicing and drizzling with blue cheese sauce!
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    Beef striploin with blue cheese sauce

    • Preparation : 20 min
    • Cooking : 20 min
    • Servings : 4

    Ingredients

    • 4 steaks (200 g each) beef striploin
    • 1 tablespoon olive oil
    • 2 tablespoon2 butter
    • 3 sprigs fresh thyme
    • Salt and pepper from the mill

    Blue cheese sauce

    • 1 tablespoon butter
    • 1 shallot, finely chopped
    • 1 clove garlic, finely chopped
    • 237 ml 15% country cream
    • 200 g Monsieur Gustave blue cheese, crumbled
    • 1 teaspoon fresh thyme leaves
    • 1/4 cup white wine
    • Salt and pepper from the mill

    Preparation

    • Take the meat out of the fridge 30 minutes before cooking to temper it. Season generously with salt and pepper on both sides. Set aside.
    • Prepare the sauce : in a small saucepan over medium heat, melt the butter and add the shallot and garlic. Cook, stirring for 4 to 5 minutes.
    • Add the cream, cheese, thyme leaves, white wine, season with salt and pepper then mix. Cook for 5 to 6 minutes, stirring, to melt the cheese and until the sauce thickens slightly. Turn off the heat and keep warm.
    • In a large cast-iron skillet over medium-high heat, add the olive oil and melt the butter. Mix well.
    • Add the steaks, rub in the bottom and cook for 3 minutes. Flip, add the sprigs of thyme and continue cooking for 3 to 4 minutes, or until the internal temperature reaches 145°F, which will give medium doneness. Baste the steaks constantly with the thyme butter!
    • Remove from the skillet, place on a plate and cover with aluminum foil. Let sit for 5 minutes before slicing and drizzling with blue cheese sauce!

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