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Arts & Culture

One Man's Hamburger Is Another Mom's Steak

Many of us have a preferred type of meat, and when it comes to beef - a certain steak cut.

For Scott Hutcheson, time has allowed him to reconsider his taste for what some consider a lesser cut.

Port Reduction with Gorgonzola

1 teaspoon butter

2 tablespoon finely minced shallot

1/2 cup port wine

1/2 cup beef stock

1 ounce bleu cheese, crumbled

In a small sauté pan heat the butter to medium-high. Add the shallot and sauté until the shallot just begins to brown. Stir in the port, lower to simmer, and let the wine reduce by half. Add the beef stock and reduce it by half. Just before serving, increase heat to medium-high and add the Gorgonzola. Whisk until smooth. Serve on top of the chopped steak. This recipe makes enough for about two servings of beef. Double, triple, etc. as needed.