1 Cast iron skillet for searing the meat, optional
Ingredients
¼cupbalsamic vinegar
4ozgood blue cheese
½cupheavy cream
¼teaspoondried thyme
Instructions
In a small 1 quart sauce pot, heat the balsamic vinegar, thyme and the cheese, cooking until the mixture is reduced by half.
Add the cream, bring to a simmer and reduce for a few minutes more until thickened to your liking, then serve.
The sauce hold well and can be made ahead of time. Kept in the fridge, it will keep for a week, and probably longer since it contains vinegar.
It is excellent with steak and pork.
Notes
To make the steak tips as pictured
Take a backstrap, or scrap from the chain. Cut the meat into 1 inch pieces, season with salt and pepper to taste.Press one side of each steak tip into blackening seasoning and sear in a hot frying pan in clarified butter or light olive oil on high, turning the heat to medium-high heat after a minute. Cook the venison until medium rare. Serve with the sauce on the side, warmed.