How do you make the blue cheese sauce on Outbacks Filet?

Question

I usually get the 7oz. with the blue cheese instead of the horseradish topping. Im just wondering how i can make the same sauce on top pf our steak

Answer 1

Isn't it just bleu cheese salad dressing heated up?

Answer 2

This isn't the same recipe as the Outback has but it is simple and time tested in my house. Take equal parts of a good bleu cheese and real butter (salt or no salt, your preference; NOT MARGERINE) and let them soften on the counter while your prepping the meal. As the steaks are nearing completion take put the cheese and butter in a bowl and use an electric mixer to blend them together well. Spread the mixture on your steaks and enjoy. Over the years the add-ons for this have included garlic, hot sauce, A-1 sauce, worcestire sauce, lemon zest and fresh ground black pepper. If you like it chunkier then add in some more cheese or if you like it smoother a little olive oil goes well with the recipe. Any or all of the above add a little zing to the spread. Experiment and see what you like.

Answer 3

ounces blue cheese, crumbled
1 clove garlic, finely chopped
2 tablespoons dry white wine
Dash of ground red pepper
2 tablespoons butter or margarine
4 small New York strip or rib eye
steaks, 1 inch thick (about 2 pounds)
Freshly-ground pepper
1/4 cup water
Minced parsley

Cook and stir cheese, garlic, wine and red pepper over low heat, stirring frequently, until cheese melted; keep warm.

Heat butter in 12-inch skillet until hot. Cook beef steaks over medium-high heat, turning once, until medium doneness, about 5 minutes on each side.

Sprinkle with pepper. Remove from skillet; keep warm. Add water to skillet. Heat to boiling, stirring constantly to loosen browned bits; boil 2 minutes.

Stir pan juices into cheese mixture. Pour over steaks. Sprinkle with parsley.

Yields 4 servings.