Cabernet Bleu Sirloin recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Granite City Food & Brewery›Cabernet Bleu Sirloin Recipe

Cabernet Bleu Sirloin Recipe

Inspired by Granite City Food & Brewery
Time1h
Serves4

Peppercorn-crusted top sirloin seared to perfection and topped with a red wine reduction and melted bleu cheese. Served with creamy horseradish mashed potatoes, and balsamic-glazed seasonal vegetables.

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Ingredients

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Steak

Red Wine Reduction

Mashed Potatoes

Vegetables

Method

Prep and Cook Steak

1

Season and Sear

Coat the top sirloin steak with olive oil, season with salt and crushed black peppercorns. Heat a skillet over medium-high heat and sear the steak for 4-5 minutes on each side for medium-rare. Remove from heat and let rest.

2

Prepare Red Wine Reduction

In the same skillet, add minced shallots and cook until softened. Pour in red wine and beef broth, bringing to a simmer. Reduce heat and let simmer until reduced by half, about 10 minutes. Stir in butter until melted and smooth.

3

Melt Bleu Cheese

Slice the rested steak, place on a plate, and sprinkle with bleu cheese. Pour the red wine reduction over the steak and let the cheese melt slightly.

Prep and Cook Mashed Potatoes

4

Boil Potatoes

In a large pot, cover the peeled and quartered potatoes with cold water and add salt. Bring to a boil and cook until tender, about 15-20 minutes.

5

Mash and Mix

Drain the potatoes and return to the pot. Add heavy cream, horseradish, and butter, then mash until smooth and creamy.

Prep and Cook Vegetables

6

Sauté Vegetables

In a separate pan, heat olive oil over medium heat. Add seasonal vegetables, drizzle with balsamic vinegar, and season with salt and pepper. Sauté until tender, about 5-7 minutes.

Serve

7

Plate the Dish

Serve the sliced steak topped with bleu cheese and red wine reduction alongside a generous scoop of horseradish mashed potatoes and a portion of balsamic-glazed vegetables.