Bloody good blue cheese sauce
The other week I managed to cook steak for the first time all by myself. I am still incredibly proud of this feat. Yeah, I hear you giving a wee roll of the eyes or a raised eyebrow perhaps. What is this girl going on about? Who doesn’t know how to cook steak? Why is she so bloody proud of herself? Well. Steak has always been something that has terrified me; when I first started eating meat I really wasn’t a big fan of it but recently I was really craving a nice cut of medium-rare red meat and thought it was about time I conquered those fears and just went for it.
But…this isn’t a post about how to cook steak. Not really. Tenderize. Add a little slick of olive oil and a sprinkling of salt and black pepper on each side and sear on a hot cast iron pan or griddle for a couple of minutes on both sides. What this is, my friends, is a post about a terribly tasty blue cheese sauce to accompany those steak dinners.
170g Stilton (or another good strong blue cheese)
250g double cream
1 brown onion
2 cloves of garlic
1 tsp thyme
1. Chop your onions nice and fine and slowly fry in a little olive oil until translucent and soft. Now crush your garlic and add to the onions with the thyme.
2. Pour your cream over the onions and garlic and slowly heat, stirring well.
3. When it gets to the point of almost boiling take it off the heat and crumble in the cheese. Stir well until all the cheese has melted and enjoy! If you don’t use it all you can always freeze the leftovers for another day!
I also roasted some little tomatoes with a bit of olive oil and oregano and they tasted great with the meat and sauce!