Beef Strip Loin With Creamy Blue Cheese Spinach Food

BEEF STRIP LOIN WITH CREAMY BLUE CHEESE SPINACH

Steps:

• Pre-heat oven to 350°F.
• Season steaks with salt and pepper. In a pan over a medium-high heat, sear steaks for 3 to 5 min per side (or to your liking).
• Thinly slice potatoes, dress with olive oil and season with salt. Place on a baking sheet and bake in the oven for about 15 minute.
• In a saucepan, combine spinach with heavy cream and season with salt and pepper. Warm over medium heat for 5 minutes.
• To plate, place creamy spinach with the potatoes beside it. Then layer the steak over both spinach and potatoes. Crumble blue cheese on top for the final touch, letting the heat melt the cheese slightly.
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STRIP STEAKS WITH A SIDE OF BLUE CHEESE SPAGHETTI

Steps:

• Put a large pot of water on the stove to bring to a boil for pasta.
• Preheat broiler to high with rack on top shelf.
• Preheat medium skillet over medium-high heat. Add chopped bacon and cook until crisp.
• Salt water for pasta and add spaghetti to the pot. Cook to al dente, with a bite to it.
• Season the steaks with salt and pepper on both sides and arrange on slotted broiler pan.
• Remove bacon to paper towel lined plate with a slotted spoon and drain off most of the fat, return pan to heat and reduce heat to medium. Add extra-virgin olive oil, 2 turns of the pan and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add in 2 cloves garlic and the shallots, saute for 3 minutes.
• Arrange steaks on the broiler pan. Place under broiler - leave door to oven cracked ajar to limit flare ups and smoke. Cook 4 minutes on each side for medium rare, up to 5 to 6 minutes on each side for medium well doneness.
• To the garlic and shallots, add in flour and cook a minute more. Whisk in stock, bring to a bubble, about 30 seconds then stir in the cream. When cream comes to a bubble, add in blue cheese and sage and a few grinds of black pepper. Stir until cheese melts. Reduce heat to lowest setting.
• Soften 4 tablespoons butter in microwave on high for 15 seconds. Mix in chives and 2 cloves minced garlic and reserve.
• Remove steaks from oven and let rest 5 minutes. Place 1/4 of the chive and garlic butter mixture on each steak to melt down over the meat as they rest.
• Drain pasta and toss with sauce to coat and combine evenly. Taste to adjust seasoning.
• Serve steaks with pasta alongside. Scatter the arugula and bacon bits across the top of the pasta.

BEEF TENDERLOIN WITH BLUE CHEESE

Steps:

• Sprinkle both sides of steaks with garlic and salt.
• Lightly coat a large skillet with nonstick cooking spray.
• Heat over med-high heat. Add steaks, reduce heat to medium and cook steaks to desired doneness; turning once.
• Meanwhile, in a small bowl stir together sour cream and blue cheese.
• Spoon the mixture over the top of hot steaks.

SPINACH-STUFFED BEEF TENDERLOIN

Steps:

• In a small nonstick skillet coated with nonstick cooking spray, saute the mushrooms until tender.
• Add the garlic; cook and stir for 1 minute.
• In a bowl, combine the mushroom mixture, spinach and cheese; set aside.
• Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of the bottom.
• Open tenderloin so it lies flat; cover with plastic wrap.
• Flatten to 3/4 inch thickness.
• Remove plastic; sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
• Spread spinach mixture over the meat to within 1 inch of edges.
• Close tenderloin; tie at 2 inch intervals with kitchen string.
• Place tenderloin on a rack in a shallow roasting pan.
• Sprinkle with remaining salt and pepper.
• Bake, uncovered, at 425 degrees for 30 minutes or until meat reaches desired doneness (for rare 140 degrees, medium 160 degrees and well done 170 degrees).
• Let stand 5-10 minutes before slicing.

BLUE CHEESE STEAK

Steps:

• Fire up your frying pan to high heat, or get the grill ready.
• Sprinkle steaks with salt and pepper to taste.
• Toss a dab of butter in the pan (or a spritz of oil).
• Place steaks on the hot pan; grill 3 minutes; turn.
• Scatter bleu cheese crumbles over steak while grilling for another 3 minutes.
• Remove meat from heat, let stand a few minutes.
• Serve with oven-roasted potato wedges or whole baked potatoes.
• OPTIONAL: Serve with MORE bleu cheese or bleu cheese salad dressing.

PAN ROASTED STRIP LOIN FOR ONE

Steps:

• Put 2 tablespoons of the butter and oil into a thick bottomed frying pan over medium high heat.
• Season the steak with salt and pepper.
• When the mixture foams add the steak.
• Sear on the first side until carmelized -- about 7-8 minutes and flip.
• Cook on the other side for about 8-10 minutes for medium rare.
• Melt the remaining tablespoon of butter on top for a rich buttery flavour.
• Remove from pan to a rack and let rest for a few minutes, then enjoy!

TENDERLOIN OF BEEF WITH BLUE CHEESE AND HERB CRUST

Steps:

• Combine the butter and the flour together.
• Bring the beef broth and madiera to a boil.
• Whisk in the butter and flour mixture until completely dissolved.
• Simmer for about 15 to 20 minutes, until the liquid is thickened and reduced by half.
• While the sauce is simmering, preheat the oven to 350*F.
• Spray the rack of a roasting pan with nonstick spray and place in the pan.
• Slice the tenderloin into 6 portions that are approximately 3 inched in diameter and 1 1/2 inches thick.
• Tie butcher's twine around the beef medallions so they maintain their shape while cooking if desired.
• Combine the breadcrumbs, blue cheese, parsley, chives and pepper to form a paste.
• Heat the olive oil in a nonstick skillet over high heat.
• Sear the medallions until just browned, 2 to 3 minutes on each side.
• Arrange the medallions in a roasting pan.
• Coat the top side of each medallion with 3 TBs of the blue cheese and herb crust.
• Roast until the crust is golden brown and the meat is cooked as desired, about 6 to 8 minutes for medium rare, depending on the size of the medallions.
• If butchers twine was used, be sure to remove it.
• Serve the medallions on a pool of the warm madiera sauce.

STEAK-HOUSE DINNER

Steps:

• Pat steak dry and sprinkle all over with a scant 1/2 tsp salt and 1/4 tsp pepper.
• Heat oil and butter in a 10-inch heavy skillet over medium heat until foam subsides, then cook steak, turning once, until well browned, 7 to 10 minutes total for medium-rare. Transfer to a cutting board and let stand, uncovered, 10 minutes.
• Add shallot to skillet and cook, stirring, until softened, about 3 minutes. Add cream, blue cheese, and spinach and cook, scraping up brown bits from bottom of skillet and turning spinach with tongs, until spinach is wilted, about 2 minutes.
• Stir in lemon juice and salt and pepper to taste. Thinly slice steak and serve with spinach.