As a child my parents used to tell me my favorite cheese was bleu cheese – I am not sure if I actually liked it, or just the idea of a cheese that was my favorite color. I do remember always asking my grandparents for bleu cheese, but don’t remember eating it! I may have blocked it out of my memory because as an adult I absolutely do not like it. I want to so badly enjoy it, but there is just something about it. So why then am I making a recipe with bleu cheese? Great question! This recipe uses a very subtle, triple cream bleu cheese to work my tastebuds up to adulthood. Adding the balsamic vinegar helps offset the sharp, pungent taste of these cheese. If you don’t love bleu cheese, this recipe might change your mind – and if you do enjoy the bleu stuff try this “child proof: version and see what you think!
- 2 NY Strip Steaks
- 4 Tsp Worcestershire Sauce
- 2 Tbsp Balsamic Vinegar
- 1 Shallot, Finely Diced
- 6 Tbsp Butter
- 2 Tbsp Flour
- 1 Cup Heavy Cream
- 8oz Crimini Mushroom, Sliced
- 2oz Bleu Cheese, I used a Triple Cream
- 6 Cloves Garlic, Minced
- 2 Tbsp Oil
- 1 Cup White Wine
- 1 Sprig Rosemary
- Serves: 2-4
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 minutes
Step 1: Pat the steaks dry. Season generously with salt and pepper on each side. Add the Worcestershire sauce to both sides. Let rest until ready to cook!
Step 2: Heat a large pan over medium heat. Add the oil and heat. Once heated, add the shallots and sauté for 3-5 minutes until translucent. Add half of the minced garlic and stir until fragrant.
Step 3: Add the mushrooms and 1/2 tsp salt. Cook for 5-7 minutes until they begin to soften.
Step 4: Once the mushrooms are soft, add the white wine. Cook on medium for 5-7 minutes, until the wine has reduced.
Step 5: Add the 2 tbsp butter and allow to fully melt.
Step 6: Sprinkle in the flour and whisk until fully combined. This will start to thicken the sauce.
Step 7: Reduce to low heat. Add in the cream and continue to stir while the sauce thickens. Stir for 3-5 minutes. Add 1/2 tsp pepper and stir. Taste and adjust the salt accordingly. I added another 1/2 tsp salt during this step.
Step 8: Add in the balsamic and stir to combine.
Step 9: Crumble the bleu cheese and add. Continuously stir until the cheese is melted and well combined. Turn off the heat and cover to keep warm until ready to serve.
Step 10: In a medium pan, melt the 4 tbsp of butter over medium to high heat. (you want a large enough pan to not overcrowd the steaks).
Step 11: Once the pan is hot, add the rosemary and garlic. Add the steak and sear on one side for 2 minutes.
Step 12: Flip steak to sear on the other side for 2 minutes. Reduce heat to medium-low to avoid burning the steak while continue to cook. Cook steak to desired internal temperature – for medium rare you want an internal temperature of 130 degrees Fahrenheit.
Step 13: Rest the steak for 5 minutes before slicing. This will ensure the juices have time to settle so you keep the most flavor!
Slice the steak and divide between plates. Top with the balsamic bleu cheese sauce and enjoy! I served with a side or roasted broccolini with garlic!