6 shallots, diced

3 strips cooked and crumbled crisp bacon

1/2 C. crumbled Roquefort or other blue cheese

1 T. snipped chives

1 T. Worcestershire sauce

4 (8-oz.) boneless filet mignon, ribeye, sirloin, or strip steaks, cut 3/4- to 1-inch thick

Olive oil for brushing

Freshly ground black pepper or lemon pepper

Table-grind sea salt

 

Melt 1 T. butter in a skillet over medium heat and sauté the shallots until browned, about 6 minutes. Transfer the shallots to a medium bowl.  With a fork or a potato masher, mash the shallots with the remaining butter, bacon, Roquefort, chives, and Worcestershire sauce.  Place the butter Mixture in the middle of a sheet of wax paper or plastic wrap. Cover partially and roll into a long cylinder.  Cover and refrigerate until firm, about 2 hours.  Brush the steaks lightly with olive oil and season with pepper. Set aside.  Prepare a hot (for filet mignon or ribeye) or medium-hot (for strip, sirloin, or chuck) fire in your grill.  Grill the steaks, Covered, for 3 minutes on each side for medium-rare.

 

 

Yield:

Calories:

Fat:

Fiber: