Beef striploin with blue cheese sauce

Vins de l'état de Washington
In collaboration
with Vins de l'état de Washington
  • Preparation 20 min
  • Cooking 20 min
  • Servings 4
  • Freezing I do not suggest



  • 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



  • 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!