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Steaks with Red Wine & Blue Cheese Sauces, Potato Sticks & Porcini Dust

Steaks with Red Wine & Blue Cheese Sauces, Potato Sticks & Porcini Dust

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Today we are sharing Team Saucy Mama member Veronica Callaghan's Top 10 Dish from the 2016 World Food Championships Steak Category! Veronica took it "back to basic" a bit (although trust us, there is nothing basic in the taste of this dish!) with these classic filets and red wine reduction, which features a secret ingredient...Saucy Mama Hot Wing Sauce! 

She ended up placing second overall in the Steak Category, and we couldn't be prouder to have her on our team. 

From Veronica:

Pan seared tenderloin steaks are served with two sauces. One is a creamy blue cheese sauce made with heavy cream, Challenge Dairy cream cheese, Point Reyes blue cheese, Parmigiano-Reggiano, and Robusto cheese. The second sauce is a Josh Merlot shallot reduction that provides a hint of heat. Alongside are rosemary potato sticks with a drizzle of the blue cheese sauce, a rosemary parmesan carrot rose, microgreens for garnish and a savory dusting of dried porcini powder.

Steaks with Red Wine & Blue Cheese Sauces, Potato Sticks & Porcini Dust


4 (6 ounce) beef tenderloin filets, room temperature
Salt and pepper
1 tablespoon olive oil
2 tablespoons unsalted European butter
Spicy Red Wine Shallot Sauce (recipe follows)
3 Cheese Rosemary Sauce (recipe follows)
Rosemary Potato Sticks (recipe follows)
Point Reyes Blue cheese crumbles for garnish
Roasted carrot roses
Micro greens
Dried porcini mushrooms, grated over dish

Preheat oven to 400 degrees. Pat the steaks dry with paper towels. Season steaks generously on all sides with salt and pepper. Heat the oil in a large cast iron skillet over medium high heat. When the oil begins to smoke, add the steaks to the pan and cook 2 minutes per side.

Using tongs, quickly hold steaks on sides to brown. Add the butter to the pan then transfer pan to the oven. Cook in the oven for an additional 2 minutes. Remove from the oven and using a spoon baste the steaks with the butter.

To serve, spoon the red wine reduction and the blue cheese sauce side by side on serving plates. Top with the steaks. Top with the potato sticks and garnish with blue cheese crumbles, microgreens and roasted carrot roses. Finely grate the dried porcini mushroom over all.

Rosemary Parmesan Roses:

3 carrots, cut into strips with peeler
Cooking spray
1 teaspoon finely chopped fresh rosemary
1/3 cup freshly grated Parmigiano-Reggiano cheese

Preheat oven to 400 degrees. Peel carrot strips. Spray the cups of a mini muffin tin with cooking spray. Roll 3 or 4 strips of carrot together and place in the cups. Combine the rosemary and cheese then sprinkle over the carrots. Roast in the oven for 15-20 minutes or until tender.

Rosemary Potato Sticks:

1-2 large russet potatoes, cut, using julienne peeler, into sticks
1 tablespoon cornstarch
Salt and pepper
Peanut or vegetable oil
Rosemary sprigs

Toss the julienne potato with the cornstarch and a pinch of salt and pepper in a medium bowl. Heat 2-3 inches of oil in a deep heavy skillet to 350 degrees. Add the rosemary sprigs. Cook the potato sticks in the hot oil until browned and crisp. Drain on paper towels; season lightly if needed with additional salt and pepper.

Red Wine Sauce:

2 teaspoons olive oil
1 small shallot, minced or grated
1 cup Josh Merlot
1/2 cup low sodium beef stock
1 tablespoon balsamic glaze
1 tablespoon Saucy Mama Hot Wing Sauce
2 Rosemary sprigs
1 bay leaf
Salt and pepper to taste
2 tablespoons cold unsalted European butter

In pan used to cook steak heat 2 teaspoons olive oil and stir in the shallots; cook for 1 minute but do not brown. Add the wine, beef stock, balsamic glaze, hot wing sauce and bring to a boil with the rosemary sprigs and bay leaf. Reduce the heat and simmer until sauce is reduced and starting to thicken. Remove the pan from the heat, discard the rosemary and bay leaf and whisk in the butter.

Blue cheese sauce
1 cup heavy cream
1/2 cup Challenge Dairy cream cheese
1/2 cup freshly grated Parmigiano-Reggiano
4 ounces Point Reyes Blue cheese, crumbled
4 ounces freshly grated Robusto cheese or similar

In a medium saucepan bring the heavy cream to a boil over medium heat; reduce heat and simmer for 30 minutes. Stir in the cheeses and stir occasionally until melted.