If you’re in the mood for steak with a creamy sauce, this is the way to go. Blue cheese, whipping cream, Grey Poupon and brandy combine to create an incredible topping for sirloin steak.
This recipe courtesy of KRAFT®.
Nutritional Information (Per Serving): Calories 340, Total fat 20 g, Saturated fat 11 g, Cholesterol 110 mg, Sodium 860 mg, Carbohydrate 3 g, Dietary fiber 1 g, Sugars 1 g, Protein 28 g, Vitamin A 15 %DV, Vitamin C 4 %DV,
KRAFT® Kitchens Tips:
Round Out The Meal: Balance this special-occasion entree with smart side dishes. For example, choose a mixed green salad and hot cooked vegetable.
Cooking Know-How: To deglaze a pan, a small amount of liquid is added to the pan drippings and cooked until the small flavorful bits of browned food are loosened from the bottom of the pan.
- 1 boneless top beef sirloin steak (1 pound)
- 1/4 cup brandy
- 1 cup beef broth
- 3/4 cup ATHENOS Crumbled Blue Cheese
- 1/4 cup whipping cream
- 2 tablespoons GREY POUPON Country Dijon Mustard
- 4 teaspoons finely chopped fresh parsley
- 1 HEAT skillet on high heat. Add steak; cook 4 to 5 minutes on each side or until medium doneness (160°F). Remove steak from skillet, reserving drippings in skillet; cover steak to keep warm.
- 2 ADD brandy to meat drippings in skillet; cook to deglaze skillet, stirring constantly to remove browned bits from bottom of skillet. Add beef broth; bring to boil. Reduce heat to medium-low; cook 3 to 5 minutes or until broth mixture is slightly reduced, stirring constantly. Add cheese, cream and mustard; mix well. Cook until cheese is completely melted and mixture is well blended, stirring frequently.
- 3 CUT steak into four pieces; place one piece on each of four serving plates. Top evenly with the cheese sauce; sprinkle with parsley.