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    from "Steak Lover's Cookbook" by William Rice

    Thanks to the tapas boom, Americans are becoming more familiar with Spanish food, and enjoying it in informal settings. Spanish wines, spirits, and cheese are found more readily in markets, too. This recipe makes use of the superb Spanish blue cheese cabrales, sharp and salty yet creamy as well, and the fruity smoothness of the fine Spanish brandy. They contrast beautifully with the corn-fed sweetness of a tender strip steak. To expand on the Spanish theme, make a Spanish first-course salad, perhaps shrimp and tomatoes, and a flan for dessert. Pour a red wine such as Torres Coronas or Gran Coronas. Leftover cheese spread can be used on canapés, in omelets, or combined with rice as a filling for stuffed vegetables.

    Serves 2

    4 ounces blue cheese, preferably Spanish cabrales, cut into chunks
    2 tablespoons unsalted butter, cut into small pieces
    1 tablespoon minced shallots
    1 teaspoon minced garlic
    1 1/2 tablespoons brandy, preferably Spanish
    1/4 teaspoon freshly ground black pepper
    2 tablespoons beef broth or water
    1 strip steak (about 12 ounces), cut 1 inch thick*
    1 tablespoon vegetable oil

    Print recipe

    1. Combine the cheese, butter, shallots, garlic, brandy, and pepper in a food processor. Pulse 4 or 5 times to mix the ingredients, then process until the mixture is homogeneous, about 30 seconds. You should have about 3/4 cup cheese spread. (The Cheese spread may be made ahead and refrigerated until needed.)
    2. Preheat the broiler.
    3. Spoon 1/4 cup of the cheese spread into a small saucepan. Add the broth and place the saucepan on a turned-off burner or near the stove. Refrigerate all but 1 tablespoon of the remaining cheese spread and save for another use.
    4. Rub the steak lightly with oil. Broil the steak until seared and nicely crusted on top, 5 minutes. Turn the steak and broil about 3 minutes more for medium-rare or 4 minutes more for medium. Spread the reserved 1 tablespoon of cheese spread over the top of the steak. Cook until the cheese melts and begins to brown, about 30 seconds. Transfer the steak to a cutting board.
    5. Whisk the cheese spread and beef broth together over medium-high heat until smooth and bubbling.
    6. Cut the steak into 1/2 inch-thick slices and divide between 2 warm plates. Spoon the sauce over the steak and serve at once.

    Boneless Strip Use T-Bone
    Product nutrition and information
     Quantity Ingredients Est.Price
    Bleu d'Auvergne - $14.99/lb
      Shallots - $2.99/pkg Save! 2 for $5.00
     6oz, Farm Fresh, 6oz bag
      Torres 10 Gran Reserva Imperial Brandy - $26.99/ea plus tax
      Choice Bone-In NY Strip Steak - $11.99/lb
     1.0", USDA Choice, Standard Pack, Hand-cut
    Optional Ingredients
      College Inn Fat Free & Lower Sodium Beef Broth - $1.49/ea
    You May Already Have
      Breakstone's All-Natural Unsalted Butter - $2.49/ea Save! 2 for $4.00
     2 sticks  
      Garlic - $3.99/lb
     Farm Fresh, Med
      FreshDirect Tellicherry Peppercorns - $3.79/ea
      Mazola Right Blend Cooking Oil - $6.59/ea plus tax
    Email a copy of this recipe on the day of delivery! Estimated Total:  
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