Yes. You read correctly. Blue Cheese and Butter. Not something you want to indulge in everyday, but for a once-in-a-while delicacy, it’s all good.  Put a pat on top of a succulent steak and, well, you know.

  • 6 Tbsp. butter, softened
  • 4 oz. blue cheese, crumbled
  • 1/4 tsp. Worcestershire sauce
  • 1/4 cracked black pepper

Bring butter to room temperature or soften in microwave for about 8 seconds, if you’re short on time.

Put butter in a bowl and beat with electric mixer until creamy.  Fold in blue cheese, Worcestershire and pepper. Mix. Some chunks of cheese should remain.

Turn out onto a piece of wax or parchment paper.  Shape into a log, roll up and twist ends to secure the package.  Chill in refrigerator until firm.

When firm you can remove it from the wrap, slice and use.  Refrigerate any leftovers.

Serve a pat on top of Filet Mignon or any other delicious cut of beef.


3 responses

  1. Rozzi

    Blue cheese and a nice medium rare steak or burger.Talk about a foodgasm.Mmmmmmm.

    August 6, 2010 at 6:36 pm

  2. Mariann


    August 6, 2010 at 7:15 pm

  3. Pingback: Medallions of Beef Tenderloin with Blue Cheese Butter « a foodgasm

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