Blue Cheese Madroña Cabernet Butter
8 Ounces Madroña Cabernet Sauvignon
2 Ounces Butter
2 Garlic cloves, minced
4 Ounces Roquefort (or other creamy Blue Cheese)
Over medium heat in a small saucepan reduce the wine to approximately one-ounce. Set aside. Sauté garlic in butter until fragrant. Add wine reduction. Remove from heat. Immediately before serving bring back to a low simmer, add the blue cheese, remove from heat, and serve over steak.