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

Featured by Merlo Family Estate Vineyards in the Gold Wine Club.
Entrecote Al Queso Cabralesso (Beef Steak in Blue Cheese Sauce)


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.

For the Mushrooms and Steaks:
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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