Steak on the grill with Blue Cheese Butter and Balsamic Glaze

In everyday life we don't have a lot of time but that doesn't mean we can't enjoy a dish full of flavor without much fuss. This recipe for "Grilled Steak with Blue Cheese Butter and Balsamic Glaze" is a celebration of the intense flavors and the succulence of a good filet mignon, enhanced by a delicious blue cheese butter and a balsamic glaze that will make your taste buds dance with joy.

The blue cheese butter brings decadent creaminess with a salty touch, while the balsamic glaze adds a perfect balance of sweetness and acidity. Preparing this recipe is a sure way to impress your guests or enjoy a special meal at home. So fire up the grill and get ready to delight in this exquisite dish!

Important: sear the steak in a iron grill, there is no better material to perfectly seal foods, thus keeping all the juices and flavor inside.

Ingredients

• 4 beef filet mignon steaks (approximately 170 grams each)
• 57 g butter, softened
• 28 g blue cheese, crumbled and softened
• 10 g olive oil
• 80 g shallot
• 120 ml balsamic vinegar
• 120 ml red wine
• 15 ml sugar
• 15 ml butter

Preparation

1. In a bowl, mix the butter and blue cheese until well combined. Place the mixture on plastic wrap, then twist the wrap, enclosing the mixture and pressing it into a tight roll (you should get something like a circular butter log). Refrigerate until cold. Then slice into rounds about 1 cm to 1.5 cm thick to place on the steak.

2. Heat a skillet over low heat. Add a few tablespoons of oil and the finely chopped shallot. Sauté it first over low heat until somewhat translucent, and after a few minutes you can increase the heat to brown it a little.

3. Add the vinegar, wine, and sugar to the skillet, and over medium heat bring the mixture to a simmer (bubbles rising to the surface). Let it thicken and reduce — approximately ten minutes. Stir in 1 tablespoon of butter.

4. Meanwhile, heat a iron grill.

5. Spread the blue cheese butter over the entire surface of the meat and grill the steaks. Leave them at your preferred doneness.

6. While the steak is cooking, warm the tray "Steak Server" of Nordic Ware so it gains temperature (it's the ideal place to serve the meat; it will keep it warm at the table). You should only warm it over low heat for 1 minute.
7. When the steak is done, place it on the Steak Server tray, immediately top each steak with another portion of blue cheese butter and pour the balsamic glaze over it. When serving, make sure each guest has some of the reduction on their plate (you can use a spoon to collect the juices from the tray).

Notes

• If you want, instead of cooking the steak on the griddle over the heat, you can roast it on the Nordic Ware Steak Server tray directly in the oven. That way you'll have one less thing to wash. Then, apply the glaze directly on top.
• We haven't added salt to the steak for two reasons: so it doesn't release water right away when you put it on the grill, and because Roquefort is already salty and adds flavor. But you may need to add a little salt: apply it when you take the steak off the grill, and if possible use flaky salt.
• On the same grill where you grill the meat, you can add a halved onion, some asparagus, peppers, a few slices of tomato, mushrooms... The ribeye, served with vegetables, will be a delicious dish.
• The Steak Server tray is ideal for keeping food warm for an additional 15 to 20 minutes. It is a tray with an insulated base and a classic in the United States from Nordic Ware. I invite you to see it here.