Oh sherry! This scrumptious stir-fry brings new meaning to being wined and dined. Chock full of flavor, enjoy this mouth-watering meal over egg noodles or rice.
At a glance
2 1/2 lb. of porterhouse steak, 1 ½ inches thick
6 tbsp. Roquefort
1 tbsp. of dry sherry
1/3 cup Burgundy wine
Kitchen Bouquet and a pastry brush
Fresh ground black pepper
Blend cheese and sherry to a smooth paste. Make small incisions 2 1/2 inches apart on both sides of the steak, cutting only halfway through. Pack the cheese paste into the slits; use it all, making more slits if needed. Paint one side of the steak with kitchen Bouquet and broil 3 inches below heat for 4 minutes. Sprinkle cooked side of the steak with pepper, turn and paint the other side lightly with Kitchen Bouquet. Broil again for 3-4 minutes. Remove to a warmed platter and sprinkle lightly with more pepper. To the broiler pan juices, add Claret or Burgundy. Stir 1-2 minutes over medium heat to warm through, and pour over the steak.
Ready in 20 min
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