Steak w/ Blue Cheese Butter and Black Cherry & Pinot Noir sauce

PRINT RECIPE
LISTED IN:

    Serves 4

    Recipe created by Kathy Paterson, create for NZ Cheese Month. 

    Choose your favourite steak – eye fillet, scotch fillet, sirloin or T-bone steak to cook. Serve with a simple green salad, baked potatoes, blue cheese butter and the Barker’s Black Cherry & Pinot Noir sauce.

    INGREDIENTS

    Blue butter

    • 50g blue cheese (we recommend Whitestone Windsor Blue)
    • 25g butter, softened
    • a dash of Worcestershire sauce
    • 1 teaspoon soft thyme leaves

    Steaks and pan sauce

    METHOD

    1. Make the blue butter, using a fork mash together the blue cheese and butter. Add a dash of Worcestershire sauce and the thyme. Place on a piece of baking paper and roll into a log. Keep in the fridge until ready to use.
    2. Pan-fry the steaks, heat a large frying pan until hot. Rub the steaks with a little oil and grind over black pepper. Place in the pan ensuring they are not touching to prevent the meat from steaming. Pan-fry for 3-4 minutes on each side for medium-rare steak. Remove from the pan and place on a warmed plate. Season with salt and cover loosely.
    3. Add a splash of red wine to the hot pan then pour in the stock. Reduce until the sauce is syrupy, stirring in the Barker's Black Cherry & Pinot Noir Fruit for Cheese when you are happy with the consistency. Check seasoning.
    4. Serve steaks with blue cheese butter and the sauce.
    BACK TO RECIPES
    VIEW ALL RECIPES

    Menu