Beef striploin with blue cheese sauce

Name: Beef striploin with blue cheese sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 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

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

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Ingredients
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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

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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!

Our sommeliers suggest

Domaine Danjou-Banessy La Truffière 2020

Languedoc-Roussillon, France

Made by the superb Danjou-Banessy estate, this Vin de Pays des Côtes Catalanes from Languedoc-Roussillon is 45% Carignan, 45% Grenache and 10% Mourvèdre. Beautiful, complex and elegant, it shows notes of spice, leather and mushroom, along with fresh and stewed small red fruit. Seductive, with supple tannins and a long, smooth finish, it will be impeccable with this blue cheese striploin! See the product

Gros Mollet Lumber Jack, 9%

Microbrasserie du Lac Saint-Jean

This strong Belgian-style brown ale has notes of fig, date, candied fruit and spice. Those sweet fruits play well with the blue cheese in the sauce, a bit like the blue-cheese-stuffed dates you serve with drinks. It also has enough body to stand up to the grilled steak without getting steamrolled. A steak, some blue cheese and a big beer: evening sorted! 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!

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