Steak with blue cheese and shallot-port sauce

Name: steak with blue cheese and shallot-port sauce
Total time: 25 min
Yield: 4
Ingredients: 4 steak; 75 gram parma ham; 3 tablespoon peanut oil; 25 gram butter; 25 gram liquid baking product; 250 gram shallot; 100 milliliters port wine; 100 milliliters Meat bouillon; 100 milliliters meat fond; 2 tablespoon forest fruit jam; 1 tablespoon fresh rosemary; 100 gram danish blue; 100 gram gorgonzola

Ingredients

Directions

Sprinkle the steaks with salt and pepper and wrap them on the narrow side with the parma ham.
Heat 2 tablespoons of oil and butter and fry the meat golden brown. Bake the meat for 1.5 minutes per side for red, 2-3 minutes per side for rosé or 4 minutes per side for cooked steak.
Remove the meat from the pan. Cover with aluminum foil and allow to rest for a while.
Add the rest of the oil to the shortening and fry the shallots in it. Extinguish with the port.
Add the stock and simmer for 3-4 minutes. Stir in the jam and rosemary.
Place a block of blue cheese on the steak and serve with the shallot sauce.
Tasty with mashed potatoes and roasted vegetables (zucchini, peppers and trosto).