As a firm proponent of the benefits of organic animal protein (and fat for that matter), I absolutely love a good steak. Occasionally though, I like to indulge in some delicious blue cheese sauce on the side. It’s easy to make, and a great meal idea if dairy doesn’t disagree with you! Give it a try.
- Organic Steak (Size & cut of meat are up to you)
- 1 Bunch Asparagus
- 1-2 Large Flat Mushrooms
- Cherry Tomatoes
- 1 Clove Garlic, Finely Chopped
- ½ a Red Chilli, Finely Chopped
- 50g Organic Butter
- 20g Blue Cheese
- ½ Cup Organic Red Wine (Optional)
- Olive Oil
- Pink Himalayan Salt
- Black Cracked Pepper
*Organic ingredients wherever possible
- Preheat Oven to about 80oC
- Massage olive oil into both sides of steak, then sprinkle with salt & pepper.
- Saute chilli and garlic (until lightly browned) in butter in a large pan.
- Fry each side of steak for 1-3 minutes. (I like to flip mine once the juice starts to come out the top. Be sure not to overcook it!)
- Splash organic red wine around steak as it cooks (optional)
- Place steak in oven to keep warm.
- Chop mushrooms into thin slices, ready for frying
- Fry veggies in the same pan you used for the steak.
- While the veggies cook, gently melt 50g organic butter with 20g blue cheese in a saucepan on low heat. Stir until blended, it should take just a couple of minutes.
- By the time the sauce is done, the veggies should nearly be cooked. Take the steak out of the oven and serve!