Elevate your delicious steaks with a creamy blue cheese sauce!
Carbs per serving:
2 x 150g Steaks of choice, at room temp
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
Salt & Black Pepper
Blue Cheese Sauce
250ml Pure Cream, at room temp
1/2 cup Beef Stock
100g Blue Cheese, crumbled
1 heaped tbsp finely diced Fresh Chives
Take your steaks out the fridge 30mins before needed. Pat dry with papers towels, then sprinkle with a heavy seasoning of salt and pepper on each side. Rub into the meat, then coat with a drizzle of olive oil.
Bring a heavy bottom pan to the highest heat it can go. Once it's smoking hot (literally) lay down your steaks. For medium rare with a steak approx 2-2.5cm thick fry for 2 mins, or until the sighting of blood emerges through the upper surface. Then flip.
Add in your butter, rosemary, thyme & garlic and baste the steaks for another 2mins. Remove steaks from pan & leave to rest. Leave herbs and garlic in the pan.
Lower heat to a medium and pour in beef stock. Scrape off any flavour from the pan, then pour in cream. Give it a good stir and allow to simmer for 5 or so mins until it begins to thicken. Remove herbs and garlic, then add in blue cheese and chives.
Continue simmering until cheese has blended and the sauce has thickened. The stock, cheese and steak itself all taste fairly salty, so it's unlikely you'll need to season with salt, but a good pinch of black pepper is recommended.