Occasionally, maybe once or twice per month, I crave a juicy, succulent steak, and I need it to be bloody, a.k.a. medium rare. I feel like such a ravenous vampire! Sorry, I tend to get a little carried away every so often ;). Not to get off the subject or anything, once upon a time, I attempted going vegetarian, or rather, I’ve flirted with the idea, but my weakness caused me a relapse. What can I say? Sometimes, you just need a juicy steak!
Anyways! I was expecting company over for dinner the other evening and had steak on my mind as the main star of the dish. My imagination was set to work and I remember thinking to myself “how can make this dinner an unforgettable experience?” Though steak is steak and has star qualities of it’s own, I somehow wanted it to be more than just a steak. I wanted to add some flair to my protein of choice.
As I researched ideas on the internet, eventually I was inspired by the adorably quirky Paula Deen, who had a perfect recipe for steak covered in a red wine berry reduction topped with crumbled blue cheese. I couldn’t wait to try my own rendition!
Paula’s recipe calls for filet mignon, but I chose T-bone steak. Any cut of meat would suffice (especially for the budget conscious). Her recipe also uses a combination of fresh strawberries, blackberries, blueberries and standard white sugar. I opted for confectioner’s sugar and raspberries instead because that’s what I had readily available in my kitchen. Nevertheless, my version turned out to be delicious, and was a true success, because my guests loved it! Though, I will surely make it a point to try Paula’s recipe to the “T” next time.
The tangy, yet pungent essence of blue cheese is a perfect marriage with the sweetness of the wine berry reduction and the meatiness of the steak. A perfect treat for all lovers of meat! Thanks for the inspiration, Paula! 😀
- 10 oz. T- bone steak
- salt & pepper to taste
- 1 tbsp of unsalted butter
- 1 medium yellow onion sliced onion ring style (if desired).
- Crumbled Maytag blue cheese (or any style blue)
Sprinkle salt & pepper on both sides and place onto a searing hot pan with 1 tbsp of unsalted butter. I enjoy my steak (1 inch thick) medium rare, so I cooked it 3-4 minutes per side. If you’re in the mood, add yellow onions to the pan with drippings and saute to add more dimension. Allow meat to sit for about 5 minutes so the juices can redistribute.
Red wine berry reduction (make 50 minutes prior to cooking the steak)
- 2 cups of confectioner’s sugar
- 2 packages of fresh ripened raspberries
- 1 1/2 cups of red wine
In a medium saucepan, I added sugar and raspberries, as the sugar began to melt, I gently crushed the berries into the mix with a wooden spoon. I then added red wine, and brought to a boil. I turned down the heat and allowed it to simmer while stirring often, for about an hour. At the end, it should have a consistency compared to berry preserves.
Spoon 2 tbsp of berry reduction (or more if you prefer) onto the steak and top with blue cheese. My dish was served with a side of steamed fresh green beans and a baked potato from Idaho (recipes and method to be discussed in another blog post) smothered in sour cream and unsalted butter. Accompanied with a deep red glass of cabernet sauvignon, soft jazz tunes in the background, dimmed lighting, a positive spirit and great conversation, this meal won’t go wrong! However, feel free to pair it with whatever side dish or beverage your heart desire’s. As I’ve mentioned earlier, the steak is the star of the show!