Steak with Barkham Blue cheese sauce
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.
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
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.