Steak with mashed potatoes, blue mold sauce, grilled root vegetables and pepper butter tastes delicious in all seasons.
We grill outside all year round - and yes, we have a lot of snow in the winter, so we have to dig out the grill many times during the coldest grilling season. You can adjust the amount of cheese in the sauce to suit your taste buds.
Pepper Butter:
Pepper butter is good for many kinds of dishes, e.g. barbecue, beef and baked potato. You can buy pickled pepper in well-stocked grocery stores.
1 tablespoon pickled pink pepper
1 tablespoon pickled green pepper
100 g butter
1 tablespoon finely chopped chives
1 tablespoon garlic from a tube
Mix everything, roll in plastic wrap and lay cold until it is to be used.
Blue mold sauce:
2 finely chopped onions
2 tablespoons butter
3 dl chablis or other good white wine
2 bay leaves
2 tablespoons chicken stock
150 g blue cheese
2 tablespoons finely chopped chives
5 dl cream
1 tbsp cognac
Blanch the onion tender in butter. Add white wine and bay leaves and let it boil to a porridge consistency. Add cream, chicken stock, brandy, chives and cheese. Cook for a few minutes, until the sauce has a nice consistency.
Beef:
Calculate 200 - 250 g of steak per person, depending on how big they are.
The steak should be left at room temperature for approx. 30 minutes before frying. This is to prevent the pan from cooling down and causing the meat to boil instead of roasting. Season with salt and pepper just before frying. Brown the fillet quickly in the pan. Place the fillet in an ovenproof dish. Insert an oven thermometer and put in the oven at 125 degrees.
The fillet is red when the fillet has a core temperature of 55-60 degrees and pink when the roasting thermometer shows 60-65 degrees. Let the fillet rest for approx. 15-20 minutes before cutting and serving.
You can find the recipe for grilled vegetables here .
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