Gout Inducer
Over a year ago
2,833 views
Ingredients
- 1 Porterhouse or Fillett Steak
- 100 g English Stilton or Shropshire Blue cheese
- ½ a Pint Port
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Description
A rich and heavenly way to cook steak
Method
-
1
Heat a frying pan (skillett) with a little oil until the the oil starts smoking.
Fry the steak to your choice, adding seasoning (salt, black pepper) and once cooked set aside in a warm place (pre heated oven at 100C).
The juice of the steak must be left in the frying pan because now, you should now add add two thirds of the port and heat until it just starts to simmer. Now add the half of blue cheese bit by bit to the port, stirring until it has melted.
Reduce the sauce until it has thickened slightly, if it is slightly runny, you can add a teaspoon of arrowroot/cornflour to 45 ml of port just to thicken slightly. If this is nessesary, cook the sauce very gently for 5 mins to take the taste of the flour away.
Remove the steak from the pre heated oven and place the remainder of the blue cheese on the steak, place it under a pre heated grill for 1 min.
Once the cheese has melted, pour the sauce over the steak and serve with beefeater chips, caramalized onions, and a small side salad. Enjoy.
(My prefrence is Shropshire Blue, its got a milder nutty flavour, and if you have a bit of port left over, Neck it!)
Comments (0)