📝 Instructions
= Recipe
1. Place 1 tbsp butter in a small saucepan over medium heat; when butter melts and its foam begins to subside, add 4 tbsp shallots and cook until soft, stirring occasionally, about 5 minutes. Add 2 tbsp cider vinegar, stir, and cook until it is just about evaporated, 1-2 minutes. Turn heat to low and stir in 6 oz Roquefort or blue cheese, 1 pinch cayenne, and a few grindings of black pepper. Stir occasionally until cheese melts, then taste and adjust seasoning.
2. Serve steaks with 1 or 2 spoonfuls of sauce over each, garnished with parsley or chives if you like.