Sunday, November 7, 2010

Beef au Bleu

I told you about Laura Calder and her wonderful French cooking show. Last night, I tried one of her recipes and oh man...words can't express the joy of a well-cooked steak...but I'll try. First the recipe.

Beef au Bleu
1-2 Sirloin or Rib-Eye steaks (we used Rib-Eye as they were on sale)
Olive Oil
Salt and Pepper
Cast Iron Pan
5 oz. Bleu cheese
1/2 cup heavy cream

1. Preheat broiler for at least 10 minutes and move rack to the highest position.
2. Leave steaks out at room temperature for a few minutes. Then rub with olive oil and liberally season with salt and pepper.
3. Heat cast iron skillet until it's warm.
4. Sear (one steak at a time) the steaks on both sides (like 1-2 minutes per side) in the cast iron skillet until you get beautiful caramelization.
5. Put the skillet in the oven under the broiler for 4-6 minutes, depending on how you like your meat cooked. I cooked mine until they were 150 degrees knowing that they would rest for 10 minutes and continue cooking while resting, bring the final temperature to 160 (medium).
6. Remove steak to a board and cover with aluminum foil. Let rest for 10 minutes.
7. Meanwhile, empty bleu cheese and cream into a sauce pan and cook until most of the cheese is melted and the mixture is creamy.
8. Once steak has rested, slice on the bias and remove to a plate. Top with bleu cheese sauce.

Y'all, I'm from Texas and I know what a good steak tastes like. This was utter bliss. Buttery, tender meat that melted in your mouth, and rich, creamy, velvet sauce that blended perfectly with the bold meat taste. Oh joy! This sauce, by the way, would taste amazing on a baked potato, a burger, vegetables, etc...

Andy and I have a test we put all our food to, in order to determine how good we think it actually is. We've talked about someday opening a restaurant and so we ask, "Is this food restaurant worthy?" The answer here was a resounding YES! In fact, poor Andy couldn't stop saying how good this was - I counted at least eight repeats of the phrase. Try this one out, guys. It will blow your socks off!

No comments:

Post a Comment