In hurry but still want to impress your guests with an amazing Kobe beef recipe, this is just for you!
Blue-cheese lovers will adore this festive take on classic steak. Super-tender steaks are finished with warm brandied cranberries mixed with melting Roquefort. This recipe is a snap to double — just cook meat in two batches. It’s also delicious made with rib-eye steaks.
Cooking time: 7 minutes
Preparation time: 8 minutes
Roasting Time: 8 minutes
Makes 4 servings
- 3 tbsp (45 mL) dried cranberries
- 1/3 cup (75 mL) brandy or cognac
- 1 tbsp (15 mL) olive oil
- 1/2 tsp (2 mL) each garlic powder and paprika
- 1/4 tsp (1 mL) each salt and ground black pepper
- 4 beef tenderloin steaks, each about 6 oz (150 g)
- Vegetable or olive oil
- 1 green onion
- 1 small shallot
- 1 tbsp (15 mL) butter
- 1/3 cup (75 mL) crumbled Roquefort or Stilton cheese
- Preheat oven to 400F (200C).
- Place a wire rack on a rimmed baking sheet.
- Place cranberries in a small microwave-safe bowl. Pour brandy overtop. Cover with plastic wrap and microwave on medium until hot, 1 to 2 minutes.
- In a small bowl, stir 1 tbsp (15 mL) olive oil with garlic powder, paprika, salt and pepper. Spoon mixture over steaks and rub in.
- Lightly coat a large, heavy-bottomed frying pan with oil and set over medium-high heat. When hot, add steaks. Cook until browned, about 2 minutes per side. Take pan off burner and remove steaks. Place steaks on rack set on baking sheet.
- Roast in centre of preheated oven, 8 to 10 minutes for medium-rare or until done as you like.
- While steaks are roasting, thinly slice green onion and set aside.
- Then finely chop shallot.
- Return frying pan to burner set to medium heat. Add butter. When melted, add shallot. Stir often until soft, about 2 minutes. Stir in cranberries with brandy.
- Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Turn off heat, but leave pan on burner.
- Add cheese and stir just until it starts to melt but is still chunky, about 1 minute.
- Remove cooked steaks to warm dinner plates.
- Spoon cranberry-Roquefort mixture over each steak and sprinkle with onions.
Recipe: Chatelaine, Photo: Andreas Trottmasndorff