You just can’t beat a grilled steak during the holidays for taste and ease of preparation at this busy time. Our Syrah and the special sauce will add wonderful flavors to the steak.

4 servings

1/2 cup bourbon
Four 1 1/2 inch thick beef tenderloin steaks (or the equivalent)
1 cup heavy cream
3 Tbs. unsalted butter, softened
Salt and freshly ground pepper
2 Oz. Roquefort cheese, crumbled ( 1/2 cup)

1. In a large shallow dish, pour 1/4 cup bourbon all over the steaks and cover. Let stand at room temperature until ready

2. In a small saucepan, bring the remaining 1/4 cup of bourbon to a boil over moderately high heat. Cook until reduced to 1 Tbs, about 3 minutes. Add the heavy cream and simmer until reduced in half, about 8 minutes. Keep warm.

3. Drain the steaks, saving the marinade. Season generously with salt and pepper. Grill over moderately high heat, turning once and basting with the saved marinade until medium rare.

4. Meanwhile, in a small bowl, mix the Roquefort with the remaining 2 Tbs. of butter until smooth. Slowly wisk the Roquefort butter into the bourbon cream mixture over low heat until smooth. Remove the sauce from the heat and season with salt and pepper.

5. Transfer the steaks to a cutting board and slice across the grain. Arrange the slices on the plates and place some of the Roquefort sauce on top. Pass the rest of the sauce at the table. Delicious!

*Adapted from Food and Wine Annual 2003