Entrecote Al Queso Cabralesso (Beef Steak in Blue Cheese Sauce)

Featured by R. Merlo Estate Vineyards in the Gold Wine Club.


Deliciously creamy and equally satisfying, this meal will be a family favorite! Pair with a wonderful Syrah.

Yield: 6
Prep Time: 8 Minutes
Cook Time: 15 Minutes


• ¼ lb sharp blue cheese
• 1 cup Champagne, separated
• 3 Tbs. butter
• ½ cup heavy cream
• 2 large garlic cloves
• 1 lb wild mushrooms
• ½ tsp. ground nutmeg
• 6 beef steaks
• ¾ tsp. coarse black pepper
• 1 tsp. salt


For the Sauce:
Place blue cheese and ¾ cup Champagne in a bowl and cream with a fork. Melt 1 Tbs. butter in a pan, add cream and cheese/Champagne mixture. Bring to a boil and reduce by 1/3, stirring frequently. Set aside.

Heat 2 Tbs. butter in a skillet. Over low heat, sauté garlic until soft and then add mushrooms, nutmeg and remaining Champagne. Cook until mushrooms wilt, about 6-8 minutes. Transfer to pan with cheese sauce. Salt and pepper steaks and broil each side to desired doneness. Serve with cheese sauce over top of steaks.

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