1 tablespoon unsalted butter
1 1/2 teaspoons finely chopped thymE leaves
1 teaspoon minced garlic
2 cups heavy cream
1/2 pund Cambozla blue cheese
1/4 teaspoon freshly ground pepper
In a small pan over medium low heat, cook the butter, thyme, and garlic until the garlic is soft (about 2 minutes). Be careful not t let the garlic brown. Add the cream and raise the heat to medium. Bring the cream to a simmer. Cook until the cream is reduced by 1/3. Lower the heat to maintain a slow simmer. Add the cheese and stir until the cheese is melted and the mixture is smooth. Add the pepper and pour into a fndue pot set over low heat.
Serve with pre-cooked flank steak.
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