Strip Loin Steak with Blue Cheese
Print Category Sirloin steak Thematic No thematic Source Académie Culinaire de Montréal Evaluation
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ingredient
- 2 Red Grill Angus strip loin steaks
- Coarsely ground Irresistibles peppercorns* to taste
- 1 Tbsp. (15 mL) butter*
- 1 Tbsp. (15 mL) Irresistibles organic safflower oil*
- 1 shallot, minced
- 2 oz. (60 g) blue cheese like Roquefort, crumbled
- 2 Tbsp. (30 mL) brandy
- 1/4 cup (60 mL) white wine
- 3/4 cup (180 mL) demi-glace
- 1/2 cup (125 mL) heavy cream 35% m.f.
Preparation
- Season the steaks with pepper. In a skillet on medium-high, heat butter and oil. Turn the heat up to high and cook steaks a few minutes per side for rare. Remove and keep warm.
- In the same skillet on medium, sweat but do not brown shallot. Add cheese. Flambé with brandy, then add wine and demi-glace.
- Simmer until reduced by half. Stir in cream. Ladle sauce into warm plates and centre strip loin steaks in the sauce.
Cook commentary
2 Servings
Suggestion: Flambé: pour an alcoholic liquor ― brandy, cognac, calvados ― over food and set alight.
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