Loin Steaks with Blue Cheese Sauce

1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
6 - boneless venison loin steaks 4 oz ea. - 1/2 inch thick
1/4 cup butter
2 tablespoons olive oil
1/2 cup red wine
1/4 cup chopped onion
2 tablespoons water
1 teaspoon marjoram
1/2 teaspoon beef bouillon granules
4 oz Crumbled Blue cheese


In shallow dish, combine flour, salt and pepper. Dredge steaks in flour mixture to coat. In 12 inch nonstick skillet, heat 2 tbs. butter and oil over medium heat. Add steaks. Cook for 6 to 8 minutes, or until desired doneness, turning steaks once. Transfer steaks to warm platter. Cover to keep warm. Set aside.

To same skillet, add wine, onion, water, marjoram, and bouillon. Cook over medium heat for 1-2 minutes, until reduced by half, stirring constantly. add remaining butter and the Blue cheese. Cook over medium heat for 3 to 5 minutes until sauce is smooth, stirring constantly. Spoon sauce over steaks
Serves 6