The Food and Booze Logs

Beef strips braised and quickly stewed in a creamy sauce based on a Roquefort type blue cheese. Quick to make as well as delicious and filling with lots of taste.

For two to three you’ll need 300 g beef slices, 90 g Roquefort or similar blue cheese, 2 dl cream, 2 cloves of garlic, 1 tbsp highly concentrated beef stock, 1 1/2 tbsp balsamic vinegar and ground black pepper.

If you’ve bought a larger chunk of beef, cut it into slices.

In a skillet on high, heat 1 tbsp olive oil and 1 tbsp butter. When the butter has browned add the sliced beef and fry until browned. Remove from the pan and set aside.

Lower the heat to medium, add the pressed garlic and stir a minute, then crumble the Roquefort cheese into the pan and let it melt while stirring.

When the cheese has melted, add the cream, beef stock and balsamic vinegar, return the sliced beef to the skillet, turn down the heat to low-medium and let simmer five minutes. Stir to mix everything into an even sauce.

Add salt and black pepper to taste, then let it simmer around three more minutes.

Check the taste and remove from the heat when optimal.

Serve with a salad and arborio rice or potatoes.

• Beef slices
• Roquefort type blue cheese
• Cream
• Garlic
• Beef stock
• Balsamic vinegar
• Black pepper

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