Beef striploin with blue cheese sauce

Name: Beef striploin with blue cheese sauce
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Québécoise
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; 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

In collaboration
with Vins de l'état de Washington

Preparation 20 min
Cooking 20 min
Servings 4
Freezing I do not suggest

Here is a great beef striploin with blue cheese sauce 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!

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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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Our sommeliers suggest

Domaine Danjou-Banessy La Truffière 2020

Languedoc-Roussillon, France

Produced by the superb Danjou-Banessy domain, this wine from Catalan coast of Languedoc-Roussillon is made up of Carignan at 45 %, Grenache at 45 %, and Mourvèdre at 10 %. Magnificent, complex, and all in elegance, it is characterized by notes of spices, leather and mushrooms, and fresh and compoted red fruits. Attractive, with flexible tannins and the long and suave final, it will be impeccable with this blue counter-feet! See the product

Gros Mollet Lumber Jack, 9%

Microbrasserie du Lac Saint-Jean

A strong Belgian-inspired brown ale, gros mollet will offer you notes of candied fruits, figs, dates and spices. These dominant fruity and spicy aromas will work wonderfully with the blue cheese in the sauce, reminiscent of classic blue cheese stuffed dates. Its sweet and caramelized flavors will support the juicy grilled meat. Rich in alcohol, it is a perfect substitute for a glass of red wine. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!