More Great Recipes: Beef

Steak with Rouquefort Gravy


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 pound boneless rib eye or tenderloin steak, ½- to ¾-inch thick
2 tablespoons butter, divided
1 tablespoon oil
8 green onions, chopped
8 mushrooms, sliced
½ cup half-and-half
½ cup white wine
3 teaspoons Roquefort or blue cheese, crumbled
Salt and coarse pepper


1. Preheat oven to warm.


2. Pat steak dry.


3. Put 1 tablespoon of butter and the oil in a heated (medium-high) skillet then add steak; cook about 2


minutes on each side (or less for thinner steak). Place steak on an ovenproof plate and set in oven for now.


4. Drain skillet, reduce heat to medium-low, and add remaining 1 tablespoon of butter. Add green onions


and mushrooms; sauté for 1 minute then turn burner to medium-high and add wine. Bring to a boil,


scraping up scrapes on bottom; cook until reduced to a few tablespoons, stirring constantly.


5. Add half-and-half and boil until thickened, stirring constantly (add a little more if needed). Reduce


heat to low, add salt and pepper then whisk in Roquefort cheese.


6. Spoon gravy over steak and serve.


Pairs Well With


Notes

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