To me, there's nothing more rewarding then a good steak and a glass of red wine. As a distance runner, I crave the protein during rigorous training. This recipe is my reward for putting in those extra miles.

I prefer using good Irish butter here and a more pungent blue cheese such as Stilton. With it’s deep, strong flavors, and buttery texture it makes a perfect pairing with DC’s Maple Chili Relish and a charred steak. When grilling for large groups, I recommend using a younger, milder blue like an Italian Gorgonzola Dolce, it’s more economical and less intense.

I was never one for following traditional wine and food pairings, I’m more a man of the mood. The textbook pairings says California Cabernet here, however this day my glass will see no such thing. A buddy turned me on to this wine from the Cote Roannaise, the so called “eleventh Cru of Beaujolais”. Made from 100 % Gamay, the 2010, “L “Incorruptible” from Domaine Robert Serol is a serious, natural, mineral driven wine with big, black cherry and earth flavors. It’s softness played  well with the bold textures of the steak. Reward yourself today, eat and drink what makes you feel good!

From my house to yours,
Brendan

Donovan’s Maple chili & blue cheese butter
serves 4-6
1 Cup                 Donovan’s Maple chili relish (pressed & well-drained)
7 Ounces           Blue cheese (Stlton, Cabrales, Gorganzola)
6 Tablespoons   Unsalted butter

Slice butter and bring to room temperature. Crumble blue cheese in a separate bowl and bring to room temperature. Drain the relish and press out as much liquid as you can.

In a mixing bowl add the butter and fold in a ¼ cup blue cheese. Fold constantly for 2 minutes. Add and fold in remaining cheese ⅓ cup at a time until well mixed. Add the relish and combine well.

On parchmentt paper, roll butter into a log. Place in freezer for 30 minutes then refrigerate until ready to use.

To serve, remove the parchment paper and slice butter into coins. Place 2 coins on top of each cooked steak and broil for 30 seconds. Keep refrigerated for up to one week.