Bleu Butter and Port Reduction with Steak and Butter Curried Brandy Carrots
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Credit: Tyler Sailsbery, Chef, The Black Sheep Restaurant, Whitewater, Wis.
The National Culinary Review, January 2014
Ingredients
1 lb. Wüthrich 83% European Style Butter, room temperature
½ cup mild blue cheese (Amish Bleu or Gorgonzola)
1 bottle ruby port
Cooking oil, as needed
4 (¾-1 inch thick) rib-eye or top loin steaks
Seasoning salt, to taste
Butter Curried Brandy Carrots (recipe follows)
Butter Curried Brandy Carrots
1½ lbs. carrots
¼ cup olive oil
Salt and pepper, to taste
¼ cup Wüthrich 83% European Style Butter
1 T. yellow curry powder
2 T. brandy
1 T. brown sugar
Pinch cinnamon
Instructions
1. In medium mixing bowl, mix butter and cheese. Refrigerate.
2. In large frying pan over medium heat, reduce port by half, until coats back of spoon.
3. Preheat oven to 500ºF. Over medium-high heat, put cast iron or other heavy pan to warm. Add small amount oil to coat pan. Season steaks with seasoning salt on both sides. Place in pan, cover; cook 4-5 minutes. Turn steaks; cook additional 3-4 minutes. Top each steak with 3 T. butter/cheese mixture. Put pan in oven; cook to desired doneness. Drizzle with port reduction. Serve with carrots.
Butter Curried Brandy Carrots
Method: In medium mixing bowl, toss carrots, olive oil and pinch of salt. Put on baking sheet. In 350ºF oven, bake 30 minutes until tender. Over medium-high heat in medium pan, stir butter and carrots 3-4 minutes, or until carrots start to brown. Add curry powder, brandy, brown sugar and cinnamon; stir until carrots coated.
Yield
4 servings
Tags
Beef, Main Dish, The National Culinary Review
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