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. 1. Preheat oven to warm.
  2. 2. Pat steak dry.
  3. 3. Put 1 tablespoon of butter and the oil in a heated (medium-high) skillet then add steak; cook about 2
  4. minutes on each side (or less for thinner steak). Place steak on an ovenproof plate and set in oven for now.
  5. 4. Drain skillet, reduce heat to medium-low, and add remaining 1 tablespoon of butter. Add green onions
  6. and mushrooms; sauté for 1 minute then turn burner to medium-high and add wine. Bring to a boil,
  7. scraping up scrapes on bottom; cook until reduced to a few tablespoons, stirring constantly.
  8. 5. Add half-and-half and boil until thickened, stirring constantly (add a little more if needed). Reduce
  9. heat to low, add salt and pepper then whisk in Roquefort cheese.
  10. 6. Spoon gravy over steak and serve.