Steak with Rouquefort Gravy
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.