Originally Posted by mollyanne
Do you mean a sauce to go with the beef? I like a dollop of herb-butter on top of a steak or blue cheese mixture...and let it melt on top and drip down the sides.
I also like an au jus....maybe add some fresh herbs to make it special...like parsley, rosemary, and thyme
Bleu cheese is wonderful. I had a nice filet once with a sliced tomato and bleu cheese on the side. Not thinking, I dunked my bite of steak in the bleu cheese. WOW. Now I always have bleu cheese, but on the side. I wouldn't want every bite with it. I might do it melted on top like you said, but only for myself. Others might not like it that way, so I'd serve it on the side. Part of the attraction was the warm meat and the cold dressing.
I don't care for bleu cheese dressing in the bottle. It tastes much better to use a Ranch dressing base and mix lots of bleu cheese crumbles into it.
Why not have several sauces to choose from. Au jus is awfully good too.