I recently came across the concept of steak with blue cheese that sounded like a really nice combination. I had heard of this in the past but that was back when I did not fully appreciate a good blue cheese. Now that I have been enjoying blue cheeses I could not resist one of my favorite treats, a nicely seared medium rare steak, with blue cheese it quickly made it to my meal plan. While I was searching for recipes I came across one that combined another of my favorite foods, mushrooms that had me sold immediately. I eventually ended up going with this recipe for
steak in a mushroom and blue cheese sauce
. The only real change that I made was swapping the rosemary for some thyme which I think goes better with mushrooms. For the blue cheese I went with a nice creamy gorgonzola dolce. The steaks cooked easily and quickly and the mushroom and blue cheese sauce was nice and straight forward to make. The results were absolutely amazing!! There was a nice slightly crisp crust on the outside of the steaks and the insides were nice and moist and tender and perfectly medium rare. The mushroom and blue cheese sauce was nice and creamy and tangy and oh so lick your plate clean good! I will definitely be making this mushroom and blue cheese sauce again! I served the steak in the mushroom and blue cheese sauce with some
herb roasted onions
roasted squash with gorgonzola and maple syrup
Steak Tenderloin in a Mushroom and Blue Cheese Sauce
- 2 large steaks or 4 small steaks (your favorite cut and thickness)
- salt and pepper to taste
- 1 tablespoon oil
- 2 tablespoons butter
- 1 small onion (sliced)
- 2 cloves garlic (chopped)
- 1 teaspoon thyme (chopped)
- 8 ounces mushrooms (sliced)
- salt and pepper to taste
- 1/2 cup beef broth
- 1 splash brandy
- 1/2 cup blue cheese (crumbled)
- Season the steaks with salt and pepper.
- Heat the oil in a pan.
- Add the steaks and sear at high heat until done to your preference, about 2-4 minutes per side for rare to medium rare.
- Let the steaks rest in a heated oven until ready to eat.
- Melt the butter in the same pan.
- Add the onion and saute at medium heat until tender, about 5 minutes.
- Add the garlic and thyme and saute until fragrant, about a minute.
- Add the mushrooms and season with salt and pepper and saute until tender, about 7-9 minutes.
- Add the broth and brandy and deglaze the pan and simmer until it has reduced by half.
- Remove from heat and stir in the blue cheese and pour over the steaks.
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