Entrecote al Queso Cabrales (Steak with Blue Cheese Sauce)
The sauce in this dish provides a wonderful contrast to the juicy steak and is surprisingly easy to prepare. Paired with French fries and a simple green salad and you've got something special for either a quick weeknight meal or a sophisticated weekend dinner party.
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Servings: 4
Equipment
- Large skillet
- Small microsafe bowl or small saucepan
- Instant read thermometer
Ingredients
- 4 oz Queso Cabrales (Sub: Roquefort or Danish blue cheese)
- 4 tsp White wine or sherry
- 1 tsp Lemon juice
- 1 tbsp minced parsley
- 1 clove Garlic, chopped
- ¼ tsp Spanish smoked paprika
- 1 tbsp Butter
- 4 Ribeye steaks or similar, 1-inch thick
- 1 pinch Salt
- 2 tbsp Lightly toasted pine nuts
Instructions
- In a small microwave safe bowl, heat the cheese, wine, parsley, garlic, lemon juice, paprika and pepper for 30 seconds. If not melted, heat in additional 10 second increments. Stir and cover. Put aside.
- Heat butter in large skillet. Sauté the steaks over medium-high heat until cooked to taste, 125°F (50°C) on an instant read thermometer. Remove to warm platter and loosely cover.
- Deglaze pan with ½ cup water, scraping up bits from the bottom. Scoop out 2 tbsp of the remaining liquid and mix into the blue cheese sauce. Pour sauce over steaks. Garnish with a sprinkle pine nuts and serve.
Notes
- Sauce can be made in a small saucepan if a microwave isn't available.
Nutrition
Calories: 626kcal | Carbohydrates: 5g | Protein: 52g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Cholesterol: 163mg | Sodium: 667mg | Potassium: 668mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 213mg | Iron: 4mg