CHOCOLATE BALSAMIC and
BLUE CHEESE FILLET
Hereford House Restaurant Recipe
4 ounces beef top loin, strip, or tenderloin steaks, cut 1 inch thick
2 teaspoons cracked black pepper
1 cup crumbled blue cheese
Chocolate Balsamic Glaze
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:
1 cup balsamic vinegar
2 tablespoons Ghirardelli chocolate syrup
2 tablespoons butter
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. Serves 4.