Steak with Shallot Bleu Cheese Butter, Oven Baked Tomatoes and Roasted Potatoes with Gruyere Cheese( Yeah Baby!!!)

Shallot and Blue Cheese Butter
Ingredients
2 medium Shallots finely minced
1/4 teaspoon garlic powder
Splash of Sherry
1/4 cup butter, divided (Room Temp)
4 ounces crumbled blue cheese ( Room Temp)
Fresh Cracked Pepper

Kosher Salt

Dash of Cayenne Pepper

 

My Somewhat systematic approach…begin at least one hour before you put your steaks on the grill!

Peel and mince shallots

Melt 4 Tbsp butter over medium high heat and add shallots to pan when butter begins to bubble a bit

Sauté 3-4 minutes and sprinkle a dash or two of garlic powder right before you add a splash of Sherry( I used the Trader Joe’s Medium Dry Pastor…great value with a cork!)

Sauté another 2-3 minutes until alcohol cooks off and sherry is slightly reduced.

Turn off and cool for about 3-4 minutes

In small mixing bowl add the remaining 4 Tbsp of warm butter, the cooled sautéed shallots and butter to  the crumbled Blue Cheese(Once again Trader Joe’s: Bleu D’Avuviergne)  I use a whisk to blend well and add a dash or two of a good quality Cayenne Pepper.  In Tucson I buy all my spices either at the 17^th Street Market or TJ’s.  Better, prices, better quality and bigger quantities for true food aficionados’ like yours truly.

Once all ingredients are mixed thoroughly let stand for at least 5 minutes.  Use a good rubber spatula to spoon the entire mixture on to about a 20 inch length of waxed paper. 

Roll the butter into a fairly tight log, twist at the ends…trim with a scissor like I did if needed and place into your freezer.

Remove from freezer, cut into about ½ inch thick slices, peel off waxed paper and place on top of your steaks while they are waiting to be served.

People go crazy for this!  I am not certain exactly why but it may be the novelty of something other than A-1 or Heinz 57(both of which I love by the way…especially on cold, leftover steak for a quick snack) or it may be the contrasting sweet and savory flavors along with a great rare to medium rare steak. 

Steak Recipe to follow!