Preparation Time: 30 minutes
3 tbsps macadamia nut oil
4 strip steaks
1 cup almond milk
14 cup dry white wine
5 garlic cloves (minced)
1 tsp herbes de provence (dried thyme crumbled)
3/4 cup roquefort cheese (crumbled)
chopped fresh chives
fresh asparagus, 12 stalks
- Heat oil in heavy large skillet over medium-high heat. Season steak with pepper. Add steak to skillet and cook until desired doneness. Add milk, wine, garlic and herbes de Provence. Cover and simmer until steak is cooked.
- Transfer steak to platter. Boil cooking liquid in skillet until reduced to sauce consistency, about 5 minutes. Add cheese and whisk until cheese is melted and sauce is smooth. Season generously with pepper.
- Pour sauce over steak and asparagus.
- Garnish with chives and serve.