Ingredients
- 2 tablespoons butter
- 2 large leeks, sliced into ¼-inch pieces and cleaned
- ¼ cup white wine
- ½ cup chicken stock
- ¼ cup cream
- 1 ounce blue cheese
- 1 ounce chopped walnuts
- 4 (6-ounce) Meyer Natural Angus Top Sirloin Steaks
Instructions
Serves: 4
Method: Direct grilling
Equipment: Dutch oven
- Set the EGG for direct cooking at 450°F/232°C.
- Melt butter in a Dutch oven on the EGG.
- Add leeks and cook, stirring, until softened and slightly browned.
- Add white wine and chicken stock to the Dutch oven.
- Bring to a boil, then reduce heat and cook until stock is reduced by half (about 10 minutes).
- While sauce reduces, grill sirloin steaks to the desired degree of doneness.
- Remove steaks from the EGG and let rest for 5 minutes.
- Lower the EGG temperature to 350°F/177°C.
- Add cream to the sauce and let it thicken.
- Stir in blue cheese until melted and combined with the leeks and sauce.
- Slice the steaks and spoon the sauce over them.
- Garnish with chopped walnuts and serve.
