Steak with Blue Cheese and Raspberry Sauce

June 23, 2011 · 1 comment

Adapted liberally from Simply Organic

Blue cheese makes its debut appearance on Weekly Greens with this recipe. I am not a fan of blue cheese, but Andy loves it and for Father’s Day I wanted to make him a special meal. I ate the steak with just the raspberry reduction and the shallots and it was spectacular!

1 pound beef tenderloin steaks
Kosher salt
Freshly ground black pepper
1 cup raspberries
3 tablespoons sugar
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 large shallots, thinly sliced
1 teaspoon chopped fresh rosemary
1 teaspoon garam masala
1 tablespoon unsalted butter
4 oz. blue cheese, crumbled

Generously season the steaks with salt and pepper on all sides. Set aside on the counter for at least 15 minutes while you prepare the raspberry reduction and the shallot mixture.
In a small saucepan, warm the raspberries, sugar and balsamic vinegar over medium heat. Simmer for 10 minutes or until jammy and reduced by about half. Set aside.
Heat a grill to high direct heat.
In a large skillet, warm the olive oil over medium heat. Cook the shallots until they begin to soften, about 5 minutes. Add the rosemary and garam masala and a few cranks of fresh pepper. Cook for another 5 minutes or until the shallots are golden brown. Add the butter to the pan and stir gently to distribute. Remove the pan from the heat and keep it warm while you grill the steaks.
Grill the steaks to the temperature you prefer. I like them medium-rare. For the thick steaks I used, I grilled them for about 5 minutes per side. Remove the steaks from the grill and allow them to rest uncovered for at least 5 minutes.
To serve, place the steaks on plates and top with the blue cheese, the shallot mixture and drizzle with a few tablespoons of the raspberry reduction.
Quick Tips
1. I used a grass-fed beef from Whole Foods for this recipe. It was slightly more expensive than the other varieties offered, but it was well worth the expenditure.
2. I’m not sure Ms. Ziff-Cool would want to claim this interpretation of the recipe, as I’ve omitted a few key ingredients. The shallots include 8 large, quartered figs and 2 oz. ham in her original recipe. I couldn’t find figs when I made this (not in season yet, too early). If you care to add either the figs or the ham (or both), you will add them at the same time as the rosemary and garam masala. Cook the mixture until the figs are very soft.

Preparation time: 30 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4