This rosemary port sauce is amazing on just about anything but especially your favorite cuts of steak. This original recipe was designed around beef tenderloin but I have also had amazing results with strip loin, rib-eye steak and top sirloin.
The combination of the sweet port wine sauce and the tangy and sharp blue cheese is just perfect. I mean… its just… I can’t even get over it.
My mom used to make this when I was living at home (she probably still makes it I’m just not there to eat it) and it was such a treat. Tender, juicy steak topped with rich sauce and sharp cheese.
I thought about this recipe now, just in time for Easter. Jonny and I will be touring around visiting family for Easter dinner but we will have at least one night to ourselves that I would like to make something really nice. This is a perfect date night dinner. It is so easy to make and has amazing presence on the table. It is sure to impress that special someone.
- 2 Tbsp butter
- 2 beef steaks (about 1" thick)
- ¼ cup crumbled strong blue cheese
Rosemary Port Sauce
- 2 Tbsp butter
- 1 clove garlic, slices
- 1 large shallot, sliced
- ½ beef bouillon cube
- ½ cup sweet port
- ¼ tsp rosemary
- Saute the garlic in shallots in the butter until they start to get soft then add the boullion, rosemary, and simmer to reduce.
- Set aside
- Season steaks with salt and pepper
- Melt the butter in a pan and add steaks. The pan should be hot enough to start sizzling right away
- Cook 5 minutes per side for medium-rare, 6 minutes per side for medium (depending on the heat of your pan)
- Transfer to a plate and tent with tin foil and allow steaks to sit while you finish the sauce
- Use the port to deglaze the pan you cooked the steaks in. Stir all the tasty bits up from the bottom.
- Pour sauce into the onion/boullion mixture and simmer to reduce until your steaks have rested 15 minutes. By now the sauce should be thick and rich.
- Spoon sauce over the steaks and top with the crumbled cheese