Beef and Blue, served with a Lynfred Cabernet-Merlot!
The amount of things I remember about recipes is directly related to how soon I post them after cooking them…this was a couple of weeks ago so I remember next to nothing except…
ITEMS!
! This was really tasty
! Don’t use this sauce if you hate blue cheese.
! I really need to start taking notes.
! Yes, that’s how I spell it.
Recipe from the Private Kitchen of Lynfred Chef Chris Smith
Makes 4 steaks, but lots of blue cheese sauce
INGREDIENTS
Beef Marinade Ingredients
2 cups Lynfred Cabernet-Merlot
1 Bay Leaf
3 Tablespoons Olive Oil
1 Teaspoon Coriander
8 Whole Black Peppercorns
Blue Cheese Sauce Ingredients
1 Cup Mayonnaise
1 Cup Creamed Cottage Cheese
2 Ounces Crumbled Blue Cheese & Pepper to taste
Main Ingredients
4 Sirloin Steaks
Salt and Pepper to Taste
Blue Cheese Sauce
Garnish (fresh watercress)
French Fries as a Side Accompaniment (or something else)
DIRECTIONS
1 - For Marinade, combine all ingredients in a bowl and mix well.
2 - Add sirloin steaks and let marinate for 1.5 hours, turning several times. The marinade will add flavor to the meat and also tenderize the meat.
3 - Place the crumbled Blue Cheese in a bowl and add the creamed cottage cheese and pepper. Beat thoroughly with a wire whisk.
4 - Add the mayonnaise to the cheese mixture, stirring very lightly.
5 - Remove Sirloin Steaks from marinade.
6 - Pat the steaks dry with a dry cloth and sprinkle with pepper.
7 - Place steaks on a hot barbecue grill (or pan); cook to desired doneness.
8 - Season with salt and cover with Blue Cheese Sauce when ready to serve.
9 - Serve steaks with watercress and French fries (or other side).
