Friday, April 3, 2009

New York Strip with Blue Cheese Sauce and Roasted Brussel Sprouts

Our local market had a great deal on some fantastic looking New York Strip steaks. We bought a larger steak, trimmed it of all fat and made two perfect morsels of steak. We also bought some brussel sprouts from Meijer because I was craving them... note that I have never had brussel sprouts in my life. We roasted them and they were excellent! I can't wait for our local farmer's market to open for the summer so we can buy some locally made brussel sprouts!

But the real highlight of the dinner was the blue cheese sauce. This sauce was so simple, yet complemented the steak so well.

We pan seared the steak to the perfect medium-rare preparation that I love so much. After removing the steak from the skillet, I added some roughly sliced button mushrooms and sauteed until soft. Then I added 1/2 cup half and half and brought it up to temperature. Then I added 1/4 cup of Treasure Cove reduced fat blue cheese crumbles. The sauce needed just a moment to thicken before we poured it over the steak.

I can't say enough about the simplicity of this sauce. With the delicious steak and my new-found treasure in brussel sprouts, this was a hit. Matt couldn't stop raving about it between bites. We can't wait to make this one again!

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