Entrecote Al Queso Cabrales Steak Blue Cheese Food

ENTRECOTE AL QUESO CABRALES - STEAK & BLUE CHEESE

Entrecote Al Queso Cabrales - Steak & Blue Cheese image

This recipe is from the Asturian region of Spain, where the Queso Cabrales is produced. Queso Cabrales is a strong blue cheese aged in caves and wrapped in leaves. It may be a little hard to find outside of Spain, but Roquefort is a good alternative, or any other blue cheese you may like. A full bodied wine would be perfect with this.

Provided by Lori Loucas @jostlori

Number Of Ingredients 9

Ingredients

1/4 pound(s) cabrales blue cheese (or roquefort)
4 teaspoon(s) white wine
1 teaspoon(s) lemon juice, freshly squeezed
1 tablespoon(s) parsley, minced
1 clove(s) garlic, crushed
1 dash(es) paprika
1 dash(es) pepper
1 tablespoon(s) butter
4 small ribeye steaks

Steps:

In the top of a double boiler, combine first seven ingredients (cheese thru pepper). Cook, stirring occasionally, until smooth. Keep warm while preparing the steak.
Heat the butter in a cast iron skillet until it starts to brown. Saute the steaks until cooked to taste. Remove to a warm platter.
Deglaze the pan with water or broth and season with salt to taste. Add 2 tablespoons of these juices to the cheese sauce and stir to combine. Plate the steaks and pour the sauce over each. Serve immediately.

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