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STEAK WITH CABRALES BLUE CHEESE SAUCE

There is little that goes together better than steak and a blue cheese sauce. Try our creamy sauce made with artisan Cabrales blue cheese from the Picos mountains.
READY IN

20 minutes

COOKING TIME

15 minutes

PREP TIME

5 minutes

SERVES

Serves 2

ingredients

  • 2 x 250g Sirloin Steaks
  • 2 x Cloves of Garlic
  • 2 x Sprigs of Fresh Thyme
  • 2x Sprigs of Fresh Rosemary
  • 2 x Bay Leaves
  • 20ml Brindisa Arbequina Olive Oil
IN STOCK
  • 1 Tbs Maldon Salt
  • Pinch of Black Pepper
  • 150g Cabrales Blue Cheese
IN STOCK
  • 250ml Double Cream
  • 125ml Chicken Stock
  • 50g Butter
  • 10g Parsley Chopped
  • A Pinch of Saffron
IN STOCK

METHOD

  1. Take the steaks out of the fridge about 30 minutes before cooking, to bring them to room temperature.
  2. Sprinkle with salt, pepper and bit of olive oil on each side and rub into the meat.
  3. Add the olive oil to a frying pan on a high heat and fry the steaks for approx. 2 minutes to achieve a medium rare steak. 
  4. Add the butter, rosemary, thyme and garlic; turn the steaks and cook on the other side for another 2 minutes. 
  5. Remove the steaks from the pan and leave to rest.
  6. Lower the heat to medium and add the chicken stock to the pan.
  7. Stir and gently scrape the base to mix in any cooking juices, then add the cream. Give it a good stir, simmer for 5 minutes, or until it begins to thicken. 
  8. Remove the herbs and garlic, then add the saffron and blue cheese, continue simmering until cheese has melted. 
  9. Add chopped parsley. 
  10. Serve with pan fried mushrooms and a sprinkle of flaked almonds on top. 

    ingredients

    • 2 x 250g Sirloin Steaks
    • 2 x Cloves of Garlic
    • 2 x Sprigs of Fresh Thyme
    • 2x Sprigs of Fresh Rosemary
    • 2 x Bay Leaves
    • 20ml Brindisa Arbequina Olive Oil
    IN STOCK
    • 1 Tbs Maldon Salt
    • Pinch of Black Pepper
    • 150g Cabrales Blue Cheese
    IN STOCK
    • 250ml Double Cream
    • 125ml Chicken Stock
    • 50g Butter
    • 10g Parsley Chopped
    • A Pinch of Saffron
    IN STOCK
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