Recipe by Deb Thorlakson
The sauce for the steak is an earthy combination of shiitake mushrooms, Roquefort cheese, and chipotle chilies.
- 1 tablespoons olive oil
- 1/2 oz dried shitake mushrooms- softened in warm water for 30 min
- 1 garlic clove, minced
- 1/2 cup cream
- 2 oz Roquefort cheese
- 1 teaspoons minced chipotle chiles from canned “chipotles in adobo.”
- 2@ 6 oz New York style strip steaks
Heat 2 teaspoons olive oil in heavy large skillet over medium heat. Add sliced Shiitake mushrooms and sauté until soft, about 2 minutes. Add garlic and stir on medium heat for 2 minutes. Add the cream and bring to boil, reduce heat to simmer sauce until thickened, about 5 minutes. Stir in Roquefort cheese and chipotles. Season sauce to taste with sea salt and fresh ground pepper.
Sprinkle steaks with salt and freshly ground black pepper. Heat remaining 1 teaspoon olive oil in another heavy large sauté pan. Cook steaks in sauté pan or BBQ until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare. Pour sauce over steaks and serve with a Lost River Merlot or Cabernet Sauvignon.
Makes 2 servings