Beef steaks with blue cheese and olive sauce
4 servings
30 minutes
Beef steaks with blue cheese and olive sauce are an exquisite dish of European cuisine that combines the rich flavor of beef tenderloin with the piquancy of creamy Stilton and a salty hint of olives. Historically, such sauces were widely used in British gastronomy, where blue cheeses were valued for their depth of flavor. The broth and port wine-based sauce imparts a noble aroma to the meat, while thyme adds fresh herbal notes. The dish is perfect for festive dinners and romantic evenings, harmonizing with red wine. Grilling gives the steaks a distinctive browning and a light smoky note, turning them into a true gastronomic delight.
1
Heat the butter in a saucepan over medium heat. Add 0.5 cup of finely chopped onion and sauté, stirring, for 2 minutes. Then pour in the broth and wine, bring to a boil. Reduce the heat and simmer, uncovered, until the sauce reduces to 0.5 cup, about 20 minutes.
- Butter: 1 tablespoon
- Onion: 120 g
- Beef stock: 1 glass
- Port wine: 0.5 glass
2
Meanwhile, cut the meat into 4 steaks. Rub with salt, pepper, and ground chipotle pepper. Preheat the grill and cook the meat on both sides to your desired doneness.
- Beef tenderloin: 700 g
- Salt: 0.5 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
- Ground chipotle chili: 0.1 teaspoon
3
Remove the sauce from heat and add thinly sliced olives, crumbled cheese, and thyme. Stir until the cheese is melted.
- Pitted black olives: 100 g
- Stilton cheese: 30 g
- Chopped fresh thyme: 1 tablespoon
4
Place the meat on plates and drizzle with sauce.