Steak with Barkham Blue cheese sauce

The Wokingham Paper - - LEISURE - GAVIN MCARDELL www.Cur­ryFrenzy.com Gavin McArdell www.Cur­ryFrenzy.com

BLUE cheese has a great affin­ity with well-aged steaks and this sauce made with lo­cal cheese from Two Hoots Cheese in Barkham re­ally works.

Barkham Blue has a rich blue taste and smooth but­tery tex­ture and melts well.

In­gre­di­ents

Serves four

4 Beef Steaks prefer­ably aged 30g But­ter

1 small onion finely diced 2 Cloves of gar­lic finely chopped or grated

200ml Dou­ble Cream

150g Barkham Blue cheese grated

125ml glass of medium white wine or sub­sti­tute dry wine plus a tea­spoon of sugar

Method

Re­move the steaks from any pack­ag­ing and al­low them to come to room tem­per­a­ture.

In the mean­time, make the sauce:

Heat the but­ter in a small sauce pan and stir fry the onion and gar­lic un­til slightly golden then add the cream, wine and blue cheese and cook gen­tly stir­ring reg­u­larly un­til the cheese has melted.

Brown the steaks in a very hot saucepan or skil­let for around 2 min­utes per side two at a time.

This should re­sult in medium rare for a thicker steak or medium for a thin­ner steak.

Lower the heat to the saucepan and con­tinue cook­ing if you would like your steak more well done. Trans­fer the steaks to warmed plates and la­dle over the cheese sauce. Serve with chips and veg­eta­bles of choice.

You can hold the steaks in a low oven at 50ºC to keep warm if things are not com­ing to­gether in time.

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