Seriously Simple: Transport the taste of France to your plate at home
2 medium garlic cloves, minced
1/2 cup tawny port
1/3 cup whipping cream
1/3 cup (about 3 ounces) Roquefort cheese, crumbled
For garnish:
2 teaspoons finely chopped parsley
1. In a large cast iron skillet (large enough so steaks will fit easily), heat oil over medium-high heat. Season the steaks with salt and pepper on each side. Sear them about 5 minutes on first side and 3 minutes on second side. (Check to see the temperature is 135 F with an instant read thermometer). Transfer to platter and cover to keep warm.
2. Pour excess drippings out of pan. Add garlic and port and boil over high heat until reduced to 1/4 cup.
3. Add cream and stir to combine. Boil mixture until reduced by half. Whisk in Roquefort cheese to thicken sauce. Heat, whisking, until cheese melts.
4. Pour sauce on each serving plate and place steak on top, adding a bit more sauce over the top of the steak. You can also slice the steak for an attractive presentation. Garnish with parsley. Serve immediately.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
©2023 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.
