Introducing: Food Pairing Friday (Blueberry Steak Sauce)

If you follow us on Twitter or Facebook, you might have seen that we finally nailed down our sample size jars. Since there are five varieties of ‘Chups and they are all likely mysterious in flavor to most people, we wanted a more economical way for people to try them. It took a few shipments to figure out the best container, but for now we’re happy with this little guy right here:

So to get you thinking about ‘Chups coming your way soon, we wanted to start putting ideas in your head for how to best enjoy these versatile sauces! Of course, there is the obvious hamburger or hotdog condiment usage (and that is not to be overlooked, ever!) but there are many other ways to incorporate ‘Chups into a range of different meals.

This is why we are going to start a new blog feature called “Food Pairing Friday”. Whether it be a simple idea for what to dip into mango or even a full on recipe including blueberry, we hope to inspire your appetite and generally educate you on the versatility of ketchup!

In our first installment, we’re bringing you a perfect complement to a warm winter pot roast, or any other type of steak dinner. Blueberry steak sauce to the face!

Blueberry Steak Sauce

Serves 4

2 tbsp butter
1 med shallot
½ cup good beef stock
½ cup dry red wine
2 tbsp Worcestershire sauce
3 tbsp Blueberry ‘Chups
Sprigs of thyme and sage

Use this recipe with one Delmonico or Cowboy (Redskins?) Ribeye. Allow the steak to come to room temperature, trim excess fat, and season with salt and pepper.

Sear the steak in a cast iron skillet on medium high heat using clarified butter, if available, or olive oil (not extra virgin). Sear for 3 minutes on the first side and 2 minutes on the second side.

Finish the steak in the oven at 400 degrees for about 10 minutes.

Remove the steak and set aside on a cutting board to allow it to cool. Using the skillet, saute some chopped shallot in butter, then deglaze with beef stock, dry red wine, Worcestershire sauce, and Blueberry ‘Chups. Add some sprigs of thyme and sage, and reduce the sauce by 3/4ths, or until it is a thick, syrupy consistency.

Slice the steak and serve with the sauce spooned over top. Enjoy!

Pardon the very unprofessional photo (we’ll work on that), but here is the blueberry steak sauce on a roast served with some delicious brussel sprout and other roasted vegetables.



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