Grilled Steak with Olive-Blue Cheese Glaze Recipe

Ingredients
<br>- 1 tablespoon butter or olive oil
<br>- 1/2 cup thinly sliced shallots or chopped onion
<br>- 1 cup canned beef broth
<br>- 1/2 cup port wine or additional beef broth
<br>- 4 (6 ounce) beef tenderloin steaks*, cut 1 to 1 1/4-inches thick
<br>- 1/2 teaspoon salt
<br>- 1/2 teaspoon freshly ground black pepper
<br>- 1/2 cup drained Lindsay® Black Ripe Pitted Olives, thickly sliced
<br>- 1/4 cup crumbled blue or gorgonzola cheese
<br>- 1 tablespoon fresh thyme or basil, chopped
<br><p></p>Directions
<br>step 1: Heat butter in a heavy medium saucepan over medium heat. Add shallots; cook 2 minutes, stirring frequently. Add broth and wine; bring to a boil. Reduce heat; simmer uncovered until sauce has reduced to 1/2 cup, about 20 minutes.
<br>step 2: Meanwhile, season steaks with salt and pepper. Grill over medium-hot coals or in a ridged grill pan over medium heat until cooked as desired, 4 to 5 minutes per side for medium rare depending on thickness of steaks.
<br>step 3: Remove reduced sauce from heat; stir in olives, cheese and thyme. Arrange steaks on warm serving plates; top with glaze.
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Ingredients
- 1 tablespoon butter or olive oil
- 1/2 cup thinly sliced shallots or chopped onion
- 1 cup canned beef broth
- 1/2 cup port wine or additional beef broth
- 4 (6 ounce) beef tenderloin steaks*, cut 1 to 1 1/4-inches thick
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup drained Lindsay® Black Ripe Pitted Olives, thickly sliced
- 1/4 cup crumbled blue or gorgonzola cheese
- 1 tablespoon fresh thyme or basil, chopped

Directions
step 1: Heat butter in a heavy medium saucepan over medium heat. Add shallots; cook 2 minutes, stirring frequently. Add broth and wine; bring to a boil. Reduce heat; simmer uncovered until sauce has reduced to 1/2 cup, about 20 minutes.
step 2: Meanwhile, season steaks with salt and pepper. Grill over medium-hot coals or in a ridged grill pan over medium heat until cooked as desired, 4 to 5 minutes per side for medium rare depending on thickness of steaks.
step 3: Remove reduced sauce from heat; stir in olives, cheese and thyme. Arrange steaks on warm serving plates; top with glaze.

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