Tag Archives: Bleu Cheese

New York Strip with Bleu Cheese-Chive Butter and Horseradish Mashed Potato

22 Nov

A succulent juicy local New York Strip topped with Bleu Cheese and Chive Butter that is literally exploding with flavor! Horseradish potatoes are the perfect accompaniment to the rich and tender steak with bleu; with enough horseradish to provide a good strong bite that is balanced out by the decadent butter. This dish is the perfect at home steakhouse meal, the only thing missing is a good strong Gin Martini and a fine cigar!

 

What ya need:

16 oz New York Strip

Russet Potato, quartered

1/4 cup crumbled bleu cheese

4 tblsp salted butter

chives, minced

2 1/2 tbls horseradish

canola or veg oil

s and p

Heres what ya do:

1. Allow steak to come to room tempature.

2. While steak is coming up top temp boil potato in salted water until fork tender, 30-40 minutes.

3. Make Bleu Cheese and Chive Butter, allow butter to soften and mix with crumbled bleu and 3-4 sprigs of minced chive. This can be made up to 2 weeks ahead of time and frozen to allow the flavors to meld. Store covered in refrigerator until ready to use

4. Season steak with s and p and brush with oil. Grill on a hot grill for about 5 min per side for med rare or 6 min for medium. Cooking the steak any more will result in tough and chewy meat that is unpleasant to eat.

5. Remove steak from grill and immediately top with bleu cheese and chive butter. Allow to rest 5-10 minutes before serving.

 

 

6. When potatoes are done boiling drain water and add 2 tblsp butter, horseradish and a dash of cream. Mash to incorporate.

Bon Appetit!

 

Bacon and Cave Aged Bleu Cheese Burger with Steak Fries

10 Nov

This is one of my favorite burger combinations. The flavors are rich, salty, and powerful. The burger is cooked very simply with only salt and pepper to a nice medium rare, the perfect accompaniment to the smoky bacon and bold pungent bleu cheese. I like to accompany this burger with some nice thick cut steak fries.

Heres what you need:

1/2 lbs 80/20 ground beef

Cave Aged Blue Cheese

3 slices thick cut bacon

Fresh baked burger bun

1 large russet potato

canola oil

mayo

s and p

 

 

 

 

 

 

 

 

 

 

Heres what you do:

1. Pre heat oven to 400 degrees F.

2. Slice potato into 8 equal size fries. Put in bowl and rinse with water to remove all starch. Dry well. Toss with canola oil salt and pepper. Place on baking sheet and bake for 30-45 minutes, until soft.

3. Heat cast iron skillet over medium heat and cook bacon until crispy, reserve some of the grease.

4. Form meat into a nice patty thats about 3/4 inch thick. Season on both sides with salt and cracked black pepper.

5. Heat same skillet you used to cook bacon over medium high heat with a touch of reserved bacon grease. Cook burger patty for about 4 minutes being sure not press down on it. Flip it and top with bleu cheese and bacon slices, cook for another 4-5 minutes for a nice medium temp. Remove from pan and let rest 5 minutes.

6. Toast burger bun in pan with bacon and burger drippings. Remove fries from oven and hit immediately with salt. Smear a little mayo on the bottom bun to keep the juice from making the bun soggy when you eat it. Serve it up with some nice mustard and ketchup and even a garlic aioli to dip the fries.

 

 

 

 

 

 

 

 

 

 

 

 

Cheers!