In our house, Sunday nights often mean cooking a good meal. My husband and I just got back from a trip to Germany, France, and Iceland, which I will be writing about later this week. While in France, my husband had a steak smothered in blue cheese sauce that he described as the “best steak of his life.” So, last night we decided to recreate it, and we came pretty close!
This is not a meal you want to be counting calories — it’s more of a splurge. We chose to have french green beans with this meal, but asparagus, brussel sprouts, or broccoli would have also worked well.
This recipe has enough potatoes and green beans for 4 people, but only steak for 2 (we wanted leftovers), so feel free to make more steak to feed dinner for 4 people.
A delicious steak, of course, needs a delicious red wine to go with it. A Rossi di Montepulciano would be a good choice. It’s an intense, fruity red wine, but light enough to pair with the cream in the blue cheese sauce. A Rhone red or Rhone-style red blend would have also worked very well with this dish.
To make this meal, go ahead and get your steak out to start warming to room temperature. We used about 3/4 lb sirloin. We were making this recipe for two, so you could certainly cook more steak to make this a meal for four. The potatoes and green beans are enough for four people in this recipe.
Next, preheat the oven to 375. Get out 3 large russet potatoes, or 4 or 5 smaller potatoes. Cut them up into small slices (or in my case, have your husband cut them) and place into a bowl. Spray a baking dish with non-stick cooking spray.
Add olive oil, salt, pepper, garlic powder, onion powder, and cayenne to taste. Throw some rosemary or other herb in there if you like that sort of thing. Stir together and put the potatoes in the baking dish. Bake the potatoes for about 30 minutes, or until tender.
Once the potatoes are in the oven, start the blue cheese sauce. Add the heavy cream and garlic into a non-stick pan over medium heat and stir to combine.
When the mixture begins to bubble slightly. turn the heat down to keep the sauce at a simmer. Let it simmer for about 30 minutes, or until the sauce has thickened.
With a fork, crumble some of that beautiful blue cheese that you bought. Fill about 1/2 cup measure with the blue cheese crumbles, or less if you’re not a huge blue cheese fan (you should change that.) Reserve the cheese for now.
While the sauce is simmering, prepare the steak. Turn on the grill and let it get hot. With a metal spoon, spread some crushed garlic over the steaks, then grind some salt and pepper. Lastly, drizzle some olive oil over the top and use the spoon to rub it all in together. Grill the steaks about 3-4 minutes per side for medium rare to medium. Cooking a steak anything more than medium is a crime! Rotate the steaks when you flip them to get those lovely grill marks.
While the steak is cooking and the sauce is simmering, place a healthy amount of olive oil in a cast iron pan. When the oil is hot (don’t burn yourself!), throw the green beans in. Grind some salt and pepper over them. Stir to combine, and then cover and let cook for about 10 – 15 minutes, stirring occasionally, until beans are cooked to desired tenderness.
Take the steak off the grill when done, and place on a plate. Marvel in the beauty of your steak, and then cover them with foil to rest while you finish the sauce.
Now that the sauce has thickened, throw in the rest of the ingredients, and whisk to combine. Let it simmer for about 5 minutes more, or until the cheese has melted.
When the steak is ready, slice the steak into 2 in wide slices.
Top with a generous portion of blue cheese sauce, and plate the green beans and potatoes.
Marvel in the creamy goodness sitting on top of your steak.
Sit down and enjoy this wonderful meal you just prepared. You deserve it!
If you’re having a good conversation and don’t feel like getting up to do the dishes, why not have a glass of port and dark chocolate covered mangoes for dessert?