Beef Au Bleu
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Olive Oil230 g
Blue Cheese1 cup
Cream4
Endives2 tbsps
Butter2 tbsps
Sugar2 tbsps
Red Wine Vinegar1 cup
Red Wine2
OrangesDirections:
1
Move the oven rack to the top rungs, and heat the oven to broil for a good 10 minutes
2
Season the steaks on both sides with salt, and pepper and rub all over with a little olive oil
3
Set the meat in a cast iron pan, and broil 4 to 6 minutes per side, or until done to your liking
4
Remove to a carving board, cover with foil, and let rest 10 minutes
5
Meanwhile, crumble the cheese into a saucepan, pour over the cream, and gently heat to melt
6
Carve the meat and arrange on a serving platter
7
Pour over the juices
8
Cook's Note: if you feel there is too much juice, you can reduce it first
9
Spoon over a little of the sauce and pour the rest into a sauce jug for passing around the table
10
Serve with Endives with Oranges or on a bed of watercress
11
Halve the endives lengthwise
12
Melt the butter, sugar, and vinegar to caramel in a large saute pan, and then add the wine
13
Lay in the endive, cut side down
14
Season the endive with salt, and pepper, cover the pan with foil, and cook over medium-low heat, turning a few times, until very tender, about 20 to 30 minutes
15
While the endive cooks, cut the skin off the oranges with a knife, to expose the flesh, then remove the sections, holding the oranges over a bowl to catch the juices
16
Add the juices to the endive, but reserve the sections until the very end
17
When the endives are soft, uncover the pan, and continue cooking, turning the endives occasionally, to reduce the liquid to a glaze and caramelize the endives
18
At the last minute, add the orange sections to heat through, and serve