Blue cheese sauce

Warm the heavy cream in a saucepan over medium heat to a gentle simmer. Cook for around 5 minutes, continuing to stir regularly as the cream thickens.

Add half of the crumbled blue cheese. Use a fork or whisk to combine the cheese with the cream removing the majority of the visible lumps. Once melted, add the Worcestershire sauce and chives. Stir continuously to prevent the sauce from catching.

Allow the sauce to simmer for around 5 more minutes, until the consistency is very thick. Add the rest of the blue cheese to the sauce, and then remove from the heat.

Serve straight away over your steak while it’s still warm, letting the cheese seep into the meat just before you serve.

Tips & tricks

For a richer base, some chefs will add juices from the steak pan to the sauce, to tie the flavors closely together. The main tip for a brilliant blue cheese sauce is to keep a close eye on the consistency and ensure you’re constantly stirring whilst it’s thickening to avoid burning the base.

The sauce's success also depends on the quality of the steak, so it’s worth taking care to cook these to perfection. Patting the steaks dry first before cooking, and removing them from the fridge around 30 minutes before they're needed, helps to ensure a non-rubbery steak with a nice caramelized crust. Basting your steaks in butter helps to retain their juiciness whilst cooking. Do also allow your steak to rest before serving, so the moisture doesn’t escape as soon as you cut it. For guidance on cooking your steak, we have an infographic here to help you find the right cooking level for you and your guests.

How to serve it

For the tastiest beef with blue cheese sauce, don’t wait to serve. The blue cheese sauce should be dished out as soon as it’s ready. You can make the sauce whilst the steaks are resting after cooking, and the sauce will help to warm the steaks back up to temperature when serving. Enjoy alongside a plate of greens and roast potatoes for a comforting and warming dinner.

Recipe variations

The type of blue cheese you select will alter the overall taste profile of the sauce. A blue cheese like St. Agur is a lovely balance of rich, creaminess and won’t overpower the steak. If you prefer your blue cheese with a bit more of a kick, try using Stilton for a rich and powerful flavor in the sauce. A variation like Gorgonzola, however, will be milder in taste. If you’re not sure where to start, have a read of our guide to blue cheeses to help you make your choice.

Storage

It’s best to enjoy blue cheese sauce the day you make it, warm from the pan. If you do have any leftovers though, you can store them in the fridge for around three days. Either use the sauce cold from the fridge or gently warm it again in a saucepan over low heat.