What to Serve With Spinach, Bacon and Bleu Cheese Beef Tenderloin Roast

Here I'll non just show yous how to brand the easiest blue cheese sauce in the world, merely I'll besides give you some tips for the perfect steak to keep side!

Steak and Blueish Cheese Sauce

Steak and blue cheese sauce is an absolute spousal relationship fabricated in heaven, and nosotros're hither today to gloat that marriage in all its celebrity. We'll get into the sauce itself in a sec, only first we'll merely quickly discuss the steak. Because after all, what'due south a succulent steak sauce if it's doused over a banal rubbery steak?

Tips for the perfect steak

1. Pat Dry – I know it sounds a flake extra, merely patting the steaks dry out with a newspaper towel volition help have away any unnecessary wet. This in turn helps create that gorgeous caramelized crust you're looking for, without the risk of excess wet causing it to steam.
2. Room Temp – Taking your steak out the fridge 30mins before needed is absolutely crucial. Frying steak directly from the fridge will cause it to seize upwardly and go chewy.
3. Seasoning – Salt and pepper is all you lot demand, just brand certain you don't concord back.
4. Hot hot hot! – Make sure your pan is absolutely smoking hot (literally). This will ensure y'all become a gorgeous crust on the steak without the within overcooking.
5. Drip – Basting the steaks in butter ensures they stay nice and juicy. It too adds a rich flavour.
6. Rest – Important to rest the steak after its fried and so it can retain its moisture. Don't piece into information technology straight away or all the juices will poor out.

And these tips are for all cuts and sizes of steak! Hither I become for a Sirloin, simply you lot can use any cut you like!

Blue Cheese Sauce for Steak

As you baste the sauce you'll want to plonk in some rosemary, thyme and garlic to infuse the butter. Once you remove the steaks, go out the steak juices and infused butter in the pan.This will create the season base for your sauce.

Blue Cheese Sauce Ingredients

For the sauce, aslope the pan juices, you only need iv ingredients:

• Beef Stock – Enhances the beefy flavours from the steak. This is also great to scrape off any flavor stuck to the pan after you've fried the steaks.
• Foam – The majority of the sauce. Ensure information technology'due south double/heavy foam and make sure information technology's at room temp (or y'all run the risk of information technology curdling).
• Blue Cheese – I similar using St.Agur, but you can use any variety you like.
• Chives – Chives and blueish cheese go together beautifully. They also add together a nice fresh burst of flavour!

I normally go on the herbs and garlic in right upwardly until adding in the cheese and chives, just so they infuse the sauce as much equally possible.

Procedure shots: season and oil steaks (photo one), add to smoking hot pan (photo two), flip and add herbs, garlic and butter (photo 3), remove steak (photo 4), cascade in stock and cream (photo 5), stir in blueish cheese and chives (photograph six).

Steak & Bluish Cheese Sauce FAQ

Can I brand this sauce without the steak?

The steak juices practice add a huge corporeality of season to this sauce, so I highly recommend making information technology with the steak. Failing that you lot tin really utilise the leftovers from most things you've just fried. Burgers, mushrooms, craven etc all leave neat flavour in the pan that can be used. If you're going completely from scratch merely start from melting the butter.

Tin I make the sauce ahead of time?

You lot can make the sauce, allow it to cool and tightly store in the fridge. I recommend reheating on the stove over a depression rut, stirring as you go to ensure information technology doesn't split. Add a splash of milk or stock to loosen up the sauce if needed.

What to serve with this?

• Potato – Roasted Baby Potatoes, Crispy Smashed Potatoes, Mini Hasselback Potatoes and Potato Dauphinoise all work cracking!
• Veg – Broccoli Tenderstem, Garlic Green Beans and Parmesan Roasted Cauliflower are my get-tos.

And there we take information technology! All my top tips for the best blue cheese sauce and the perfect steak to go alongside.

If you're after more sauces to brand with steak check out my Creamy Peppercorn Sauce, Whisky Cream Sauce and Creamy Mushroom Sauce!

For more bluish cheese recipes bank check out my Homemade Blue Cheese Dip and Buffalo Chicken Meatballs Stuffed with Blueish Cheese!

Alrighty, permit's tuck into the full recipe for this steak blue cheese sauce shall nosotros?!

How to brand Blue Cheese Sauce for Steak  (Full Recipe & Video)

• Large Heavy Bottom Skillet & Tongs

• Sharp Knife & Chopping Board

• Wooden Spoon

• Jug (for cream)

• Paper Towels

Steak

• ▢ 2x 9oz/250g Steaks of choice, at room temp (see notes)
• ▢ 1 heaped tbsp Unsalted Butter
• ▢ 2 sprigs of Fresh Thyme
• ▢ 2 sprigs of Fresh Rosemary
• ▢ 2 cloves of Garlic, left in skins & gently crushed with the palm of your hand
• ▢ Oil, as needed (veg oil will smoke a lot less but olive will work fine)
• ▢ Common salt & Black Pepper

Blue Cheese Sauce

• ▢ ane loving cup / 250ml Heavy/Double Cream, at room temp
• ▢ 1/2 loving cup / 125ml Beef Stock
• ▢ three.5oz / 100g Blue Cheese, crumbled (run across notes)
• ▢ 1 heaped tbsp finely diced Fresh Chives

• Ensure you take your steaks out the refrigerator 30mins before needed. Pat dry with papers towels, then sprinkle with a heavy seasoning of table salt and pepper on each side. Rub into the meat, and so coat with a drizzle of olive oil.

• Bring a heavy bottom pan to the highest heat it can go. In one case information technology's smoking hot (literally) lay downward your steaks. For medium rare with a steak approx ii-two.5cm thick fry for 2 mins, or until the sighting of claret emerges through the upper surface. Then flip.

• Add in your butter, rosemary, thyme & garlic and baste the steaks for some other 2mins. Remove steaks from pan & leave to rest (important). Leave herbs and garlic in the pan.

• Lower heat to a medium and cascade in beef stock. Scrape off any flavor from the pan, then pour in foam. Give information technology a good stir and allow to simmer for 5 or so mins until it begins to thicken. Remove herbs and garlic, then add together in blueish cheese and chives.

• Continue simmering until cheese has blended and the sauce has thickened. The stock, cheese and steak itself all gustation fairly salty, so it's unlikely you'll demand to season with salt, but a skilful pinch of black pepper is recommended. You can as well pour in any resting steak juices at this point too for extra flavour!

• Serve over steak and enjoy!

a) Steaks - Here I used2x 9oz/250g Sirloins. These were about ii-2.5cm thick, so but needed 2mins max on either side to get medium-rare. If you're using a thicker fillet steak, them medium rare would require3 - 3.5mins on each side for medium rare. If you're looking for the inside to be rare/well done just increase/decrease the times accordingly.

b) Blueish Cheese - I usually become for St.Agur, it'south the perfect rest of rich and flossy. If you want something more powerful go for a Stilton, if you're looking for something a bit more mild go for Gorgonzola.

c) Pan Juices - The juices from the steak make a gorgeous base for this sauce, so don't pour them out!

d) Tin can I make this without sauce? - Yous tin can, merely I nonetheless recommend starting the sauce with something you've previously fried (mushrooms, chicken, steak etc) just to inject a nice base of operations flavour. Start with the ane heaped tbsp unsalted butter and go from at that place in all cases.

due east) Tin I reheat this? - You can let the sauce to absurd and tightly store in the fridge (iii-4days, longer at your discretion). I recommend reheating over a low oestrus on the stove, stirring as you lot get to ensure the sauce doesn't split up. Thin out with a splash of fluid (milk, water or stock) to loosen up the sauce.

f) Calories - based on the sauce merely (including unsalted butter) then divided by ii. Acquit in mind this is a lot of sauce for 2 people!

Diet Facts

Bluish Cheese Sauce for Steak

Amount Per Serving

Calories 629 Calories from Fat 560

% Daily Value*

Fat 62.21g 96%

Saturated Fat 39.094g 195%

Polyunsaturated Fat ii.182g

Monounsaturated Fat 17.716g

Cholesterol 208mg 69%

Sodium 735mg 31%

Potassium 337mg 10%

Carbohydrates v.27g two%

Carbohydrate iii.92g 4%

Poly peptide 14.52g 29%

Vitamin A 2291IU 46%

Vitamin C one.6mg two%

Calcium 349mg 35%

Iron 0.45mg 3%

* Percent Daily Values are based on a 2000 calorie nutrition.

Diet is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, and so divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Folio for more than info.

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