Pan Seared Steak with Maytag Blue Cheese Butter
4 SERVINGS
For the Blue Cheese Butter:
1 Garlic head
3 Shallots, peeled
1 cup Unsalted butter
3/4 cup Maytag Blue Cheese
To taste Black pepper
2 teaspoons Parsley, chopped
2 tablespoons Dry red wine
1/2 cup Bread crumbs, fresh
For the Steak:
4 each Top loin steaks
To taste Salt and black pepper
As needed Vegetable oil
Method:
Preheat the oven to 375°F (190°C).
Cut the top off the garlic head and wrap in foil with the shallots. Roast for 30 to 45 minutes. Remove and, while still warm, squeeze garlic pulp out of roasted head.
Chop garlic and shallots to make a paste. Cool.
Combine the butter and cheese in a mixer with paddle or in a food processor. Add the roasted garlic and shallots and blend 1 minute. Add the remaining butter ingredients and combine well.
Place the butter on plastic wrap or parchment paper and roll up into a cylinder. Refrigerate until firm.
Season the steaks and sear in hot oil until brown on both sides; cook to desired doneness.
Place each steak on a hot plate and top with some blue cheese butter. Brown the butter on top of the steaks under the broiler or salamander for approximately 30 seconds.
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