Steak with blue cheese sauce, herb smashed potatoes and grilled asparagus

So I haven’t had the time, will or inspiration to really cook in over a month. And then someone said 5 magic words to me: “Blue cheese sauce on steak.” I immediately had a flavour stroke.
When I came to I was ready to cook again.

Steak with blue cheese sauce, herb smashed potatoes and grilled asparagus

So I haven’t had the time, will or inspiration to really cook in over a month. And then someone said 5 magic words to me: “Blue cheese sauce on steak.” I immediately had a flavour stroke. When I came to I was ready to cook again.
Cook Time40 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 1 serving

Ingredients

  • 1/2 butter stick
  • 1 yellow onion large , diced
  • 1 u2013 2 cups cream heavy (35%)
  • 3 tbsps worcestershire sauce
  • 3/4 cup blue cheese crumbled
  • salt pepper /
  • 1 1/2 lb yukon golds baby
  • 1 sprig rosemary
  • 3 sprigs thyme
  • 2 cups chicken broth
  • 2 tbsps olive oil
  • kosher salt
  • 2 tbsps chopped garlic
  • 2 tbsps parsley , finely chopped
  • 6 asparagus stalks
  • olive oil
  • balsamic vinegar
  • salt

Instructions

  • Do the steak how you want (kosher salt, pepper, medium rare u2013 natch) Pictured is a 12oz rib eye, I started cooking it right after I squished the potatoes and it had time. Donu2019t start the sauce til the potatoes have been boiling for a bit.
  • Lay out the potatoes in a 10u2033 skillet, the skillet shouldnu2019t be super crowded, Add the rosemary, thyme, chicken broth, olive oil, 1 tbsp butter and kosher salt, heat on high to bring to boil
  • Add the garlic, cover, but not completely and reduce to medium. Let simmer for 20 mins or until potatoes can be easily punctured with a fork
  • Remove skillet from heat and use a mallet or wooden spoon to lightly press each potatoe so the skin cracks and it sort of looks like a babybel cheese
  • If there isnu2019t still about 1/3 of the liquid left in the pan, add more broth til there is. Return pan to heat and turn up to high, brown the bottoms of the potatoes- about 12 mins
  • Melt in the other 1 tbsp of butter and flip the potatoes, fry til brown- about 5 mins
  • Melt butter in a pot, then add onions, sprinkle with salt and sautee on medium-high, about 7 u2013 8 minutes
  • Add cream and bring to a boil
  • Add worcestershire sauce, salt and pepper, stir to combine.
  • Slowly stir in blue cheese chunks, tasting as you go, remember the flavour will intensify the longer the sauce reduces.
  • Toss the asparagus in the oil, vinegar and salt, then grill to your liking (I did about 4-5 mins per side, the time it took my steak to rest)