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James Beard's Roquefort-Broiled Steaks with Watercress-Mesclun Salad

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Source: Beef for All Seasons

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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  Serves 4

The late, great James Beard recommended a 3-inch-thick sirloin for this hearty recipe, but we prefer to use a 1-1/2-inch-thick steak, which gives us more surface area on which to spread the Roquefort. Jim also reccommended a baked potato and a "lusty red Burgundy" and we can't argue with that. The watercress salad, which is our creation, pairs the Roquefort with pears and walnuts, two favorite accompaniments for blue cheese. The sharp watercress and tart but sweet vinaigrette complement the rich beef and Roquefort very well.

RECIPE INGREDIENTS

For Vinaigrette:

1/2 teaspoon dijon mustard

1/2 teaspoon minced shallot

1/4 cup sherry vinegar

1/4 cup olive oil

2 tablespoons walnut oil

For Steaks:

3/4 cup roquefort cheese (about 6 ounces)

2 tablespoons butter

1 tablespoon worcestershire sauce

2 tablespoons sliced chives

4 strip-sirloin steaks, prime or choice grade, 11 ounces each and about 1-1/2 inches thick

For Salad:

1 pear

1 bunch watercress (about 4 ounces), leaves only

3 cups mesclun salad mix

1/4 cup walnuts, toasted and coarsely chopped

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DIRECTIONS

TO PREPARE VINAIGRETTE: Mix the mustard, shallot, and vinegar in a small bowl. Whisk in the olive oil and walnut oil, and season with salt and pepper to taste. Set aside and whisk just before serving.

TO PREPARE STEAKS: Cream the Roquefort, butter, Worcestershire sauce, and chives together in a mixing bowl. Season the steaks with pepper. Heat a nonstick pan over medium-high heat and sear the steaks for about 1-1/2 minutes on the first side until they are nicely browned. Turn and sear on the other side for 1-1/2 minutes. Turn down the heat to medium and continue to cook the steaks for 2 minutes on each side for medium-rare and 3 minutes on each side for medium. Meanwhile, preheat the broiler.

Transfer the steaks onto a broiler pan. Mound the Roquefort mixture onto each steak and place under the broiler just long enough to melt the cheese, about 2 minutes. Place on warm serving plates.

TO PREPARE SALAD: Peel, core, and slice the pear and toss in a little of the vinaigrette to keep it from turning brown. Mix the watercress, mesclun greens, and pear in a large salad bowl. Add enough vinaigrette to lightly coat the greens (start with 1/4 cup and add more if necessary). Garnish the salad with the chopped walnuts. Serve the salad from the bowl or on individual chilled salad plates.

WINE RECOMMENDATION: A hearty Burgundy from the northern part of the region is a natural match for steak and Roquefort. The favored regions are Vosne-Romanee, Gevrey- Chambertin, and Chambolle-Musigny. A powerful northern Italian wine, Amarone, would also be a fine choice.

HELPFUL TIPS: We have adapted James Beard's original recipe not only by cutting down on the thickness of the steaks but also by reducing the amount of Roquefort called for from 1 cup. If available, consider adding a little escarole or chicory to the salad.

Nutrition Facts per Serving
Yield: Yield: Serves 4

Calories:

919

Fat. Total:

61g

Fiber:

Carbohydrates, Total:

11g

Sodium:

1036mg

% Cal. from Fat:

60%

Cholesterol:

238mg

Protein:

79g

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