Stilton Blue Cheese Steak Sauce Recipes

Steps:

• Thirty minutes before grilling the steaks, remove them from the refrigerator and allow them to come to room temperature. Heat a grill with coals.
• When the coals are hot, spread them out in the grill in one solid layer. Pat the steaks dry on both sides with paper towels and sprinkle them liberally with salt and pepper. Place the steaks on the hot grill and sear them on each side for 2 minutes, until browned. Brush each side lightly with olive oil. Place the lid on the grill and allow the steaks to cook for another 3 to 4 minutes, until they are cooked rare, or 120 degrees F on a meat thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) Remove the steaks from the grill, place them in one layer on a platter and cover tightly with aluminum foil. Allow the steaks to rest at room temperature for 15 minutes.
• For the stilton sauce, place the stilton cheese in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayonnaise, sour cream, scallions, 1 teaspoon salt, 1/2 teaspoon pepper, and Worcestershire sauce. Process until smooth.
• Slice the steak and serve with the stilton sauce.

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.

Steps:

• Grill or broil steaks to your liking.
• Melt butter in saucepan and cook onion until soft.
• Add sherry and boil to reduce slightly.
• Add cream and boil for one(1) minute.
• Stir in Stilton Cheese and chives.
• Serve steaks with sauce, baby red potatoes and fresh or frozen green beans.

Steps:

• Shave or crumble about 1- 1 1/2 CUPS of the Blue cheese into a small heavy sauce pan.
• Add about 1/4 cup Hellman's full fat mayonnaise. (This is the emumiant that keeps everything together).
• I add a LOT (a full teaspoon) of pepper, I grind it right into the pan. Fresh really makes a difference.
• Add salt to taste (I don't use any if I use the rind of the cheese as it is often hardened with salt).
• Warm the pan slowly while constantly stirring. It will melt, don't give up.
• If you heat it too fast, or don't still it will separate.
• The mayo will forgive some sins, but not many, so stir!
• This will make a THICK sauce.
• More mayo will thin it some.
• Milk can thin it if it is too strong.

Steps:

• Melt the butter in a pan over a medium heat, then stir in the flour and let cook for 1 min or so. Gradually pour in the milk, stirring constantly, until the sauce is smooth and all the milk has been added. Bring the mixture to a simmer and stir in the cheese. Cook until the cheese has melted and the sauce has thickened slightly, then season to taste and serve.

Steps:

• In a medium skillet, combine cheese, garlic, wine, and red pepper over low heat.
• Stir frequently until cheese melts.
• Remove from heat and keep warm.
• In large skillet, melt butter over medium-high heat, and cook steaks to your liking, turning only once.
• (About 4- 5 minutes per side will result in steak done to about medium, depending on your cook top).
• Sprinkle pepper over steaks, remove from skillet and keep warm.
• Add water to skillet and heat to boiling, stirring constantly to loosen browned bits.
• Boil 2 minutes, then stir pan juices into cheese mixture.
• Pour over steaks and sprinkle with parsley.

Steps:

• Grill or broil the steaks to your liking.
• Melt butter in saucepan and cook onion until soft.
• Add sherry and boil to reduce slightly.
• Add cream and boil for 1 minute.
• Stir in the Stilton cheese and chives.
• Serve steaks with sauce, baby red potatoes and fresh or frozen green beans.

Steps:

• Whisk marinade ingredients together & set aside.
• Rinse & dry salmon fillets. Place fillets in dish lrg enough to hold fillets in a single layer, but w/little extra space. Pour marinade over them, turn fillets to coat evenly & refrigerate for 2 hours Turn fillets over to redistribute the marinade at 1 hr of marination time.
• When ready to cook fillets, preheat oven to 375°F Spray Pam (or similar product) over a Pyrex-type, oven-safe dish & bake for 15 min (or till fish flakes easily, but is still moist). Discard marinade.
• While fish is baking, use a sml non-stick skillet to begin making the sauce. Over med-low heat, melt the crumbled Stilton cheese in the white wine & begin adding the cream in sml amts at a time to incorporate. Continue adding cream till you achieve a desired smooth consistency. More or less cream may be used, but more vs less will prob be ideal as the sauce will thicken as it cools.
• When ready to serve, plate the fillets & ladle the sauce over them . or serve the sauce in a pretty dish for individual use. Sprinkle a shake or 2 of lemon pepper + the chopped parsley over the fillets & garnish w/a sprig of parsley.
• *NOTE* ~ Prir Frakkar serves this dish w/buttered & parslied new potatoes & mixed color veggies. Enjoy!