Beef au Bleu

TOTAL TIME: 35 min
Prep: 5 min
Inactive Prep: 10 min
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 (2-pound) sirloin steak, about 2-inches thick
  • Kosher salt and freshly ground black pepper
  • Splash olive oil
  • 8 ounces blue cheese
  • 1/2 cup cream
  • Watercress or Endives with Oranges, for serving, recipe follows
  • Endives with Oranges
  • 4 endives
  • 2 tablespoons butter
  • 2 tablespoons sugar
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Directions

Move the oven rack to the top rungs, and heat the oven to broil for a good 10 minutes. Season the steaks on both sides with salt, and pepper and rub all over with a little olive oil. Set the meat in a cast iron pan, and broil 4 to 6 minutes per side, or until done to your liking. Remove to a carving board, cover with foil, and let rest 10 minutes.

Meanwhile, crumble the cheese into a saucepan, pour over the cream, and gently heat to melt. Carve the meat and arrange on a serving platter. Pour over the juices. Cook's Note: if you feel there is too much juice, you can reduce it first. Spoon over a little of the sauce and pour the rest into a sauce jug for passing around the table.

Serve with Endives with Oranges or on a bed of watercress.
Halve the endives lengthwise. Melt the butter, sugar, and vinegar to caramel in a large saute pan, and then add the wine. Lay in the endive, cut side down. Season the endive with salt, and pepper, cover the pan with foil, and cook over medium-low heat, turning a few times, until very tender, about 20 to 30 minutes.

While the endive cooks, cut the skin off the oranges with a knife, to expose the flesh, then remove the sections, holding the oranges over a bowl to catch the juices. Add the juices to the endive, but reserve the sections until the very end.

When the endives are soft, uncover the pan, and continue cooking, turning the endives occasionally, to reduce the liquid to a glaze and caramelize the endives. At the last minute, add the orange sections to heat through, and serve.

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5

Newest Ratings and Reviews

Read all 7 reviews

  • on April 14, 2013

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    The Beef au Bleu recipe from the show is simply wonderful, unfortunately the above recipe is not what Laura did on the show. On the show, she seared the steak on both sides and placed the pan in the oven 400F (I believe was the temp for 10 to 15 minutes. It was not prepared as a broiled steak.
    I made this along with the eggplant dish, Aubergine and Cumin Charlottes for dinner last night. My husband, not a big beef eater, polished off the leftovers from both dishes. I halved both recipes as there is just the two of us.

    I have found that some of the recipes from some shows are incorrect in this type of way. Perhaps someone other than the host is typing out the recipes. CCTV please try to get the proper recipe posted for us. Thank you.

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  • on February 05, 2012

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    So easy and so delicious on the steak! My sauce was a little too runny, and will modify next time! Will use the leftover sauce on a variety of things this week!

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  • on December 31, 2011

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    This is such a nice meal. I particularly like the bleu cheese cream sauce. I've made this for other dishes as well. Thanks for the recipe.

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