Bleu Cheese Sauce for Steaks- Recipe

EGGARY

My wife likes Bleu Cheese on her Steak, so I thought I would like to put a Bleu Cheese Sauce on her Steak. Any Recipes would help.

Thank you.

Gary

sharhamm

This makes a lot but you could cut it into portions and freeze for future cooks.


* Exported from MasterCook *

Point Reyes Original Blue Cheese Compound

Amount Measure Ingredient -- Preparation Method

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3/4 pound unsalted butter
2 tablespoons Dijon mustard
1 tablespoon fresh thyme chopped fine
1 pinch gray sea salt
1/2 pound Point Reyes Original Blue Cheese -- crumbled (see Note below to purchase).

Cut the butter into half-inch cubes and keep at room temperature until soft so that it can easily be mixed with a rubber spatula. The butter can also be softened by placing it in a microwave oven for thirty of forty seconds.

In a mixing bowl, cream the butter. Stir in the mustard, thyme and salt. Fold in the blue cheese and gently blend until all is incorporated. Taste for seasoning and add salt if desired.

With a rubber spatula, form the butter into two nine-inch logs along the bottom edge of two pieces of aluminum foil. The logs should be about an inch and a half in diameter. Roll each in the foil to the other end. Carefully twist the ends of the foil so that the butter forms into a tube. Continue to twist until just snug to complete the form. These can be kept in the freezer. If serving the same day, keep in the refrigerator at least four hours so the butter can harden for ease of serving.

From the logs cut one half-inch slice per portion of steak, hamburger, etc. Remove the foil then place on hot steaks and chops from the oven

Description:
"This great compound butter is very easy to make. The recipe yields enough in order to make a batch that can be kept in the freezer. From the roll that will be formed, cut what you need and defrost in the refrigerator a day before using. Let the butter
sit"
Source:
"Michael Chiarello"
S(Internet Address):
"http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=232&category_id=106"
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Little Chef

Gary ... Super easy... A bit of decent white wine in a small pan...add the blue cheese (in pieces so it melts easier). Stir until the cheese is melted, s&p to taste. You can also do this with cream, but the wine is a bit more calorie friendly.

Carolina Q

Sharon and Michelle, THANK you, ladies!! I love blue cheese ANYTHING and this thread has been bookmarked in my recipes folder. Both of your suggestions sound wonderful!

RRP

A month ago I posted this combo that we love!
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=884494&catid=1