How to Make a Steak topped with Bleu Cheese Mousse

Bleu cheese and a medium-rare cooked cuts of tender steak such as filets, is a timeless and decadent culinary combination. This recipe will surely sate even your most greedy-for-richness taste buds, while also displaying an impressive visual feast.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 steaks, your preferred cut (rib eyes, filet mignons, etc.)
• butter and olive oil (if sauteing steaks)
• 1 cup cream cheese, softened
• 1/2 cup heavy whipped cream, whipped
• 1/2 cup bleu cheese crumbles
• pepper, to taste
• 1/4 cup fresh basil, chopped
• 1/4-1/2 cup balsamic vinegar reduction

1. 

   Prepare Bleu Cheese Mousse: In a medium-sized bowl, add cream cheese, blue cheese, and basil. Mix thoroughly. Add as much air to mixture as possible, thus either mix with a wire whip or a hand mixer. Using a whisk or wooden spoon, gently fold in whipped cream just until mixture is fully incorporated. Once mixture is a light consistency, refrigerate for at least 30 minutes.

2. 

   Begin to prepare steaks for desired cooking (grill, broil or saute) by first rubbing freshly cracked black pepper into the meat on both sides.
   
   I prefer sauteed steaks in this recipe because the butter from the saute adds a delicate richness that nicely compliments when the mousse melts into the meat. Additionally, from a purely culinary-perspective, the more tender the meat is, the less it should be cooked for this recipe. Because of this, I highly recommend cooking the steak at high heat for minimal time.

3. 

   If sauteing, preheated a skillet on medium to medium-high heat so that butter melts into olive oil.

4. Add steaks when heat is high enough for the meat to immediately sizzle when placed in pan.

5. 

   Immediately lower flame to medium to medium-low if you prefer a "well done" steak. For medium done-ness, keep flame at medium-high and do not allow steaks to cook for longer than 2-3 minutes on each side.

6. Once steaks is cooked to your desired done-ness, transfer to serving plates.

7. Top each steak with a dollop of bleu cheese mousse.

8. 

   Drizzle balsamic reduction atop steak and mousse in thin lines or in small quarter-sized puddles on plate, around steak.

9. 

   Garnish with additional basil leaves and serve.

Tips & Warnings

• If sauteing this recipe, which I recommend, you will also find this to be a quick meal that may be delivered in well under an hour (from start to finish). This steak is well complemented with sides of pasta, rice or salad.
• Feel free to be creative with this recipe and use substitutions that you believe will cater to your own palate. Do you prefer sage to basil? Try it! Hate bleu cheese, but love gouda? Try shredded gouda! Remember, cooking is edible art.

[crazycatlady]

on 3/31/2009 Adding this to my favorites. Can't wait for the weather to warm up so I can try it!!!

[waters]

on 3/3/2009 I'll have to try this 5*.