Shoulder steak with blue cheese sauce

Cookinero 11 March 2025

Beef shoulder is a very popular type of meat. This is the part of the carcass that is located in the area of the bull's shoulder joint. It has a small content of muscle and connective tissue, so it turns out quite tender when cooked. Steaks, azu, beef stroganoff, beefsteaks and even tartare are usually cooked from the shoulder. Today we offer you to cook a steak from a beef shoulder with mini vegetables and blue cheese sauce. This dish is perfect for a romantic or dinner party.

How to cook Shoulder steak with blue cheese sauce

Step 1

Shoulder steak with blue cheese sauce

Cut a 2.5-3 cm thick steak from the beef shoulder and let it sit at room temperature.

Step 2

Shoulder steak with blue cheese sauce

Heat olive oil in a frying pan and place the steak in it. Add thyme and rosemary to the pan. Fry the steak for 5 minutes on each side over medium heat, add salt and pepper to taste.

Step 3

Shoulder steak with blue cheese sauce

Place a piece of butter on top of the steak. Add the vegetables to the meat and fry everything together for a few more minutes. Remove the steak from the pan and let it rest, while you cook the vegetables until done.

Step 4

Shoulder steak with blue cheese sauce

Prepare the sauce. To do this, fry the chopped onion and garlic in butter in a thick-bottomed saucepan for 2-3 minutes until golden brown. Add white wine and cream to the saucepan. When the sauce boils, add the Dor Blue cheese and stir. Simmer the sauce for 3-4 minutes over medium heat until thickened and the cheese melts.

Step 5

Shoulder steak with blue cheese sauce

Place the steak and vegetables on a serving plate or board and serve with the sauce. Done. Enjoy!

Shoulder steak with blue cheese sauce - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute shoulder steak with cuts like ribeye, sirloin, or flank steak. Just adjust the cooking time based on thickness and marbling.
Gorgonzola, Roquefort, or any creamy blue cheese works well. For a milder flavor, try aged cheddar or brie.
Replace the steak with portobello mushrooms or cauliflower steaks. Use vegetable broth instead of cream for a lighter sauce.
Yes, the sauce keeps for 2-3 days refrigerated. Reheat gently on the stove with a splash of cream to restore consistency.
Roasted potatoes, garlic mashed potatoes, or a crisp green salad complement the rich flavors of the steak and sauce.
Store separately in airtight containers for up to 3 days. Reheat steak gently to avoid toughness, and sauce on low heat.
Freeze the steak for up to 2 months, but the sauce may separate when thawed. Best enjoyed fresh.
Ensure the wine is dry (low-carb), and serve with low-carb veggies like asparagus or zucchini instead of starchy sides.

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