Recipe of the Week
with Olive-Blue Cheese Sauce
4 6-ounce beef tenderloin steaks, cut 1-1/4-inches thick
1 cup canned beef broth
1/2 cup thinly sliced shallots (or chopped onion)
1/2 cup sliced black olives
1/2 cup port wine (or additional beef broth)
1/4 cup crumbled blue cheese
1 tablespoon butter
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Heat butter in a heavy medium saucepan over medium heat. Add shallots and saute 2 minutes, stirring frequently. Add broth and wine and bring to a boil. Reduce heat and simmer uncovered until sauce has reduced to 1/2 cup, about 20 minutes.
Meanwhile, season steaks with salt and pepper. Grill or broil until cooked to desired doneness.
Remove sauce from heat and stir in olives, cheese and thyme. Arrange steaks on warm plates and top with the sauce.
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