Hereford House: Chocolate Balsamic and Blue Cheese Fillet

By augusj

Nutrition Facts
Calories 675, Total Fat (g) 36, Saturated Fat (g) 18, Monounsaturated Fat (g) 14, Polyunsaturated Fat (g) 1, Cholesterol (mg) 168, Sodium (mg) 715, Carbohydrate (g) 25, Total Sugar (g) 23, Fiber (g) 1, Protein (g) 55, Vitamin A (DV%) 0, Vitamin C (DV%) 1, Calcium (DV%) 18, Iron (DV%) 26, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 4 8-oz. Beef Top Loin, Strip or Tenderloin Steaks, cut 1-inch thick
• 2 tsp cracked Black Pepper
• Pinch of Salt
• 1 cup crumbled Blue Cheese (4 oz.)
• Chocolate Balsamic Glaze

Details

Adapted from bhg.com

Preparation

Step 1

Sprinkle meat with cracked black pepper. Season to taste with salt. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals until desired doneness. Allow 10 to 12 minutes for medium-rare or 12 to 15 minutes for medium. (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on rack over heat. Cover; grill as above.) During the last 3 minutes of grilling, sprinkle blue cheese over the steaks.

To serve, drizzle each steak with 1 teaspoon Chocolate Balsamic Glaze. Serve with the remaining glaze. Makes 4 servings.

Chocolate Balsamic Glaze: In a small saucepan, stir together 1 cup balsamic vinegar and 2 tablespoons Ghirardelli chocolate syrup. Bring to boiling over medium heat; reduce heat. Simmer, uncovered, for 10 minutes or until reduced by half. Remove from heat and stir in 2 tablespoons butter.