ROQUEFOR RECIPES

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ROQUEFORT DRESSING RECIPE | ALLRECIPES



Roquefort Dressing Recipe | Allrecipes image

This rich and creamy blue cheese dressing is a bold topping for a simple green salad, and takes only seconds to make!

Provided by L.R. Fay

Categories     Side Dish    Sauces and Condiments    Salad Dressing Recipes    Blue Cheese Dressing Recipes

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 quart

Number Of Ingredients 5

2 cups mayonnaise
1?½ cups buttermilk
8 ounces Roquefort cheese, crumbled
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder

Steps:

  • In a blender or food processor, combine mayonnaise, buttermilk, cheese, Worcestershire and garlic powder, and process until smooth. Store in tightly covered jar in the refrigerator until ready to serve. Serve over tossed salad greens.

Nutrition Facts : Calories 261.2 calories, CarbohydrateContent 2.8 g, CholesterolContent 24.1 mg, FatContent 26.4 g, ProteinContent 4.1 g, SaturatedFatContent 6.1 g, SodiumContent 457.6 mg, SugarContent 1.7 g

STEAK ROQUEFORT RECIPE - FOOD.COM



Steak Roquefort Recipe - Food.com image

If you're a real bleu cheese fan as we are, eyes will roll and drool will escape while you eat this dish, so wear a bib and don't eat this in front of potential in-laws. I suggest standing the filets at room temperature for 30 minutes and trimming them of fat before frying. For the sauce you'll need about 3 ounces of Roquefort cheese; If you can't get Roquefort, look for a very serious blue cheese, but it also has to be moist - some blue cheeses are just too dry; Do NOT get a blue cheese that looks as if it would crumble really well; We got a piece of Roquefort Vernieres which is manufactured directly by God in France.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 serving(s)

Number Of Ingredients 6

2 (6 ounce) filet mignon steaks
3 ounces Roquefort cheese
1/2 cup heavy whipping cream
1 tablespoon butter
pepper
parsley (to garnish)

Steps:

  • Season filets with pepper to taste.
  • Cut the cheese in small chunklets.
  • Fry the steaks on high heat in the butter, (the way they were intended to be fried before cholesterol was invented); about 5 minutes per side for medium-rare, depending on the thickness.
  • Heat the cream in a small saucepan on medium-high heat.
  • Add the cheese as soon as the cream nears boiling and keep stirring in on medium-high heat; The sauce has to cook for about 5 minutes to reduce nicely; You should end up with a sauce with the consistency of very thick cream.
  • Add chopped parsley for color.
  • Put the steaks on plates and add a very generous ladlefull of sauce over the steaks- Eat- Bliss.

Nutrition Facts : Calories 894.5, FatContent 80, SaturatedFatContent 41.4, CholesterolContent 255.8, SodiumContent 914.4, CarbohydrateContent 2.5, FiberContent 0, SugarContent 0.1, ProteinContent 40.6

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