Roquefort sauce for steaks

If you love Roquefort cheese (I do :)), you've gotta try this on your next steak.  It is easy and super tasty--10/10!  I halved the original recipe, as no one else in my house likes Roquefort, and it was just a bit more than I needed for a large steak.

Link to original recipe: https://cooking.nytimes.com/recipes/9862-grilled-steak-with-roquefort-sauce

(you will likely need a subscription to access)

Ingredients (this is for half recipe, so feel free to double):

1/2 T. unsalted butter (or canola oil; I used butter)

2 T. minced shallot (a walnut-sized one will yield this amount)

1 T. dry white wine (I used Barefoot Chardonnay)

3 oz. Roquefort

pinch of cayenne

freshly ground black pepper, to taste

Directions:

1. In a small saucepan over medium heat, melt butter, then add minced shallot.  Cook until shallots have softened, stirring frequently and being careful not to burn them (yep, that's what I did the first time, had to start over).

2. Add the white wine and cook until it is getting close to totally evaporating.  

3. Lower heat to low and stir in the Roquefort, cayenne, and pepper.  Break Roquefort into pieces and stir until nearly completely melted/combined.  Serve over steaks and enjoy!  (If not able to serve immediately, keep over low heat and stir occasionally until ready to serve.)