Blue Cheese-Buttered Sirloin with Haricots Verts and Roasted Fingerling Potatoes


Who wouldn’t want a juicy steak topped with butter… a blue cheese compound butter no less! Compound butters are flavorful dish enhancers made from mixing different ingredients into a butter base. Blue cheese lends its deliciously distinctive aroma and flavor to this compound butter, and green onion punches it up another notch. Tip: Line ’em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.

Adapted From
Chef Justin Paruszkiewicz
Home Chef
March 2021

Serves 2

Ingredients
5 teaspoons olive oil, divided
Salt, to taste
Ground black pepper, to taste
1 pound fingerling potatoes
2- 3 tablespoons Blue Cheese Crumbles
1-2 tablespoons unsalted butter, softened
2 scallions, thinly sliced
2 garlic  cloves, minced
Two Sirloin Steaks, 6 ounces each
1/2 pound green beans, ends trimmed
1/4 cup water

Directions:
Preheat the over to 400°F.

Line a baking sheet with parchment paper. Set aside.

Halve potatoes lengthwise. Place potatoes on prepared baking sheet and toss with olive oil, about 1/2 teaspoon salt, and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into a single layer and roast in hot oven until golden brown and fork-tender, 18-20 minutes. While potatoes roast, make blue cheese butter.

In a mixing bowl, combine softened butter, blue cheese (to taste), half the garlic (use less if desired; reserve remaining for green beans), half the scallions (reserve remaining for garnish), and a pinch of pepper. Form mixture into two equally-sized mounds and place on a plate. Refrigerate until ready to use.

Pat steaks dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick skillet over medium heat and add 1 teaspoons olive oil. Add steaks to hot pan and cook until steaks are browned and reach a minimum internal temperature of 145 °F, 5-7 minutes per side. Remove steaks to a plate and tent with foil. Rest at least 5 minutes. Wipe pan clean and reserve.

Return skillet used to cook steaks to medium-high heat and add 2 teaspoons olive oil. Add remaining garlic to hot skillet and cook until fragrant, 30-45 seconds. Add green beans and water. Cover, and stir occasionally until beans are bright green and water has mostly evaporated, 6-8 minutes. If green beans need more time, add 2 tablespoons water and stir occasionally, 1-3 minutes. Remove from burner and season with salt and pepper to taste

To serve, place the steak on the plate, topping steaks with blue cheese butter. Garnish dish with remaining green onions. Add green beans and fingerling potatoes on the side.

Bon appétit!

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Dry Aged Steaks with Bleu Cheese & Crispy Shallots

Grilled Ribeye Steaks with Bleu Cheese Sauce & Crispy Shallots Recipe | D'Artagnan
These dry aged steaks with creamy bleu cheese sauce and crunchy fried shallot rings makes for a hearty meal.  For an extra touch, you can serve the steaks along side of you your favorite potato dish and a crisp green salad.
Recipe Adapted from

D’ARTAGNAN.com

2019

Serves 4

Ingredients:

2 shallots, thinly sliced into rings
¾ cup whole milk
¾ cup all-purpose flour
¼ cup cornstarch
Oil, for frying
Coarse salt, to taste
2 cups crumbled blue cheese
¾ cup heavy cream
Freshly cracked black pepper, to taste 
4  Dry aged steaks, about 20 oz. each

Directions:

Add shallots to a small bowl, cover with milk and allow to soak for about 30 minutes. In another small dish, mix together flour and cornstarch. Working in batches, using a fork, dredge the shallot rings in the flour mixture, coating evenly. Put battered rings aside on a plate. In a shallow skillet, heat oil to 350 º F.

Again working in batches, fry battered shallots until golden brown and crisp. Drain on paper towels. Season with coarse salt and set aside.

In a small bowl, fold together blue cheese crumbles and cream. Season with pepper. Refrigerate until needed.

Heat grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over.  Lightly oil hot grates.

Let steaks stand at room temperature for about 20 minutes. Season both sides of each steak with coarse salt and freshly cracked black pepper.

Grill steaks for about 6 minutes on the first side, rotating 90 degrees at the halfway mark to create cross-hatch grill marks, if desired. Using tongs, flip each steak to the other side and grill for another 6 minutes, or until desired doneness. We suggest medium-rare, which would register 125 º F on an instant-read thermometer.

Let steaks rest for 8 -10 minutes before serving, each with a generous spoon of blue cheese sauce. Top with crispy shallots.

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