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Ingredients
- 2Â 1/2 lb Porterhouse steak, 2" thick
- 1/4 c. extra-virgin extra virgin olive oil
- Â Â Kosher salt to taste
- Â Â Freshly-cracked black pepper to taste
- 1/4 c. chopped shallot
- 2 Tbsp. unsalted butter
- 1 c. dry white wine
- 1 Tbsp. all-purpose flour
- 3/4 c. lowfat milk
- 1 c. crumbled Roquefort - (abt 1/4 lb)
- 2 Tbsp. chopped fresh parsley leaves
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. white wine vinegar
- 1/4 c. dry white wine
- 1 Tbsp. chopped shallots
- 1 Tbsp. dry tarragon
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3 x egg yolks
- 2 stk unsalted butter melted in saucepan
- 2 Tbsp. chopped fresh tarragon
Directions
- Heat a grill pan over moderately-high heat. Pat the steak dry with paper towels, then rub it with the oil and sprinkle it generously with salt and pepper.
- Place the steak on the grill pan and cook till well seared on 1 side, 6 to 8 min. Turn and sear the second side, again for 6 to 8 min. Lower the flame to medium and cook, turning once, 10 to 15 min more for rare. To check for doneness, nick, peek, and cheat: make a 1/4-inch cut in the thickest part of the meat and take a peek; it should be slightly less done than you like it.
- Remove the meat from the fire, cover it loosely with foil, and allow it to rest for 10 min before serving. Serve with 1 of the 2 sauces or possibly herb butter.
- For Roquefort Sauce: In a small heavy saucepan cook the shallot in the butter over moderately-low heat, stirring, till it is softened, add in the wine, and boil the mix till the liquid is reduced to about 1 Tbsp.. Whisk in the flour and cook the mix, whisking, for 3 min. Add in the lowfat milk in a stream, whisking, and boil the mix, whisking, for 2 min.
- Reduce the heat to low, whisk in the Roquefort, a little at a time, whisking till it is melted and being careful not to let the mix boil, and strain the sauce through a fine sieve into a bowl. Stir in the parsley, season the sauce with salt and pepper, and serve it with roasted or possibly grilled beef, veal, or possibly pork. (
- Makes about 1 c.)
- For Bearnaise Sauce: In a small saucepan combine vinegar, wine, shallots, and dry tarragon and simmer over moderate heat till reduced to 2 Tbsp. of liquid. Cold and strain through a fine sieve.
- In the top of a double boiler whisk the egg yolks till they become thick and sticky. Whisk in the reduced vinegar mix and pepper. Place the pan or possibly bowl over a saucepan of simmering, not boiling water. Whisk till mix is hot, about 2 min. (If mix appears to become lumpy, dip pan immediately in a bowl of ice water to cold, whisk till smooth and then continue recipe.) The yolk mix has thickened sufficient when you can see the bottom of the pan between strokes and mix forms a light cream on the wires of the whisk.
- While whisking the yolk mix gradually pour in the melted butter, 1 Tbsp. or possibly so at a time whisking thoroughly to incorporate before adding more butter. As the mix begins to thicken and become creamy, the butter can be added more rapidly. Don't add in the lowfat milk solids at the bottom of the melted butter.
- Season the sauces, to taste, with minced tarragon, salt and pepper. To keep the sauce hot, set the pan or possibly bowl in lukewarm water or possibly in a thermos. (Makes 1 to 1/2 c.)
- This recipe yields 2 servings.
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