Chef John D. Folse’s Creole Handshake Steak Bites with Spicy Blue Cheese Cream Sauce deliver bold Louisiana flavor in every bite. Seared rib eye is paired with a rich, tangy sauce for a crowd-pleasing appetizer made to impress.
Creole Handshake Steak Bites with Spicy Blue Cheese Cream Sauce
Makes about 6 servings
Ingredients
- 2 pounds rib eye steaks, cut into bite-size pieces
- 1 tablespoon New Orleans-style Creole seasoning*
- 2 tablespoons salted butter, melted
- 2 tablespoons salted butter
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons minced garlic
- 1 cup heavy whipping cream
- ¼ cup crumbled blue cheese
- 2 teaspoons prepared horseradish
- 2 teaspoons chopped fresh chives, divided
- Kosher salt, ground black pepper, and hot pepper sauce*, to taste
Instructions
- Heat a large heavy-bottomed skillet over medium-high heat.
- In a bowl, toss together steak, Creole seasoning, and melted butter. Add to skillet, and cook, stirring frequently, until nicely seared on all sides, 4 to 5 minutes. Transfer steak bites to a plate to rest.
- Heat same skillet over medium heat. Add butter. Stir in rosemary and garlic. Cook, stirring constantly, until garlic is heated through and fragrant, about 1 minute. Add cream, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, for 5 minutes. Stir in blue cheese, horseradish, and 1 teaspoon chives. Adjust seasonings to taste with salt, pepper, and hot pepper sauce.
- To serve, arrange steak bites on a serving platter with wooden picks. Top with remaining 1 teaspoon chives, and serve with blue cheese cream sauce.
Notes
*John uses Creole Handshake® Dry Spice Rub & Seasoning and Períque Red Pepper Sauce, which are available atperiquepeppersauce.com.
