Blue Cheese Sauce for Steak 

Here I'll not only show you how to make the easiest blue cheese sauce in the world, but I'll also give you some tips for the perfect steak to go along side! Chris x
FULL RECIPE POST: www.dontgobaconmyheart.co.uk/...
INGREDIENTS
Steak:
2x 9oz/250g Steaks of choice, at room temp (see notes)
1 heaped tbsp Unsalted Butter
2 sprigs of Fresh Thyme
2 sprigs of Fresh Rosemary
2 cloves of Garlic, left in skins & gently crushed with the palm of your hand
Olive Oil, as needed
Salt & Black Pepper
Blue Cheese Sauce:
1 cup / 250ml Heavy/Double Cream, at room temp
1/2 cup / 125ml Beef Stock
3.5oz / 100g Blue Cheese, crumbled (see notes)
1 heaped tbsp finely diced Fresh Chives
🍴METHOD🍴
Ensure you take your steaks out the fridge 30mins before needed. Pat dry with papers towels, then sprinkle with a heavy seasoning of salt and pepper on each side. Rub into the meat, then coat with a drizzle of olive oil.
Bring a heavy bottom pan to the highest heat it can go. Once it's smoking hot (literally) lay down your steaks. For medium rare with a steak approx 2cm thick fry for 2 mins, or until the sighting of blood emerges through the upper surface. Then flip.
Add in your butter, rosemary, thyme & garlic and baste the steaks for another 2mins. Remove steaks from pan & leave to rest (important). Leave herbs and garlic in the pan.
Lower heat to a medium and pour in beef stock. Scrape off any flavour from the pan, then pour in cream. Give it a good stir and allow to simmer for 5 or so mins until it begins to thicken. Remove herbs and garlic, then add in blue cheese and chives.
Continue simmering until cheese has blended and the sauce has thickened. The stock, cheese and steak itself all taste fairly salty, so it's unlikely you'll need to season with salt, but a good pinch of black pepper is recommended.
Serve over steak and enjoy!
As always, for full nutrition, guidance and recipe notes head to the full blog post: www.dontgobaconmyheart.co.uk/...
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