GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"Roquefort should be eaten on one’s knees." -Grimod de la Reynière, 18th century French gourmand
The refrigerator light goes on...
This is a simple and fast recipe with ingredients that keep well around the house. You can use bottled roasted red peppers (get the ones that are packed in water and not oil). I keep jars of these in the pantry and I always have some blue cheese in the fridge. It takes so little to whiz them together with a bit of salt and pepper for the most sublime sauce.
Fat in Beef
No matter what cut of beef you choose for a recipe, trimming the excess fat is the key to lowering the fat and calories. A cut like rib eye steak that is not trimmed will have about 20 grams of fat per serving. Trimming it of excess fat will reduce the fat by 10 grams and about 90 calories.
The best flavor in beef comes from the marbling in the meat itself, not the fat that surrounds the cut of meat. Choose cuts that have little excess fat and light marbling for maximum flavor and minimum calories.
Place the peppers and blue cheese in a mini-chopper or blender jar. Blend on high until smooth. Add the salt and ground black pepper and blend until smooth.
Place the sauce in a sauce pan and heat gently over low heat.
Preheat the oven to 450°F and place a large non-stick grill pan inside. After about ten minutes remove it and lightly spray with olive oil. Place the four filets in the pan so that they do not touch and return to the oven. Cook for about 5 - 7 minutes on each side for medium rare.
