Strip Loin Steak with Blue Cheese

Strip Loin Steak with Blue Cheese
  • 2 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time


Add all
  • 2

    strip loin steaks

  • coarsely ground peppercorns to taste

  • 1 Tbsp.
    (15 mL)


  • 1 Tbsp.
    (15 mL)

    organic safflower oil

  • 1

    shallot, minced

  • 2 Tbsp.
    (30 mL)


  • 1/4 cup
    (60 mL)

    white wine

  • 3/4 cup
    (190 mL)


  • 2 oz
    (60 g)

    Blue cheese like roquefort, crumbled

  • 1/2 cup
    (125 mL)

    heavy cream 35% m.f.


Season the steaks with pepper.

In a skillet on medium-high, heat butter and oil. Turn the heat up to high and cook steaks a few minutes per side for rare.

Remove and keep warm.

In the same skillet on medium, sweat but do not brown shallot. Add cheese.

Flambé with brandy, then add wine and demi-glace.

Simmer until reduced by half.

Stir in cream.

Ladle sauce into warm plates and centre strip loin steaks in the sauce.

Source: Académie Culinaire

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007