ROQUEFORT BUTTER RECIPES

STEAKS WITH ROQUEFORT SAUCE RECIPE | ALLRECIPES

Steaks With Roquefort Sauce Recipe | Allrecipes image

This recipe came to me when I was doing a Spanish themed party for a Hemingway book. Everyone LOVED the sauce so much I try to make it all the time. However, if you don't like bleu cheese, I wouldn't try it. I also substitute whiskey for the brandy, or any liquor that isn't sweet.

Provided by CASSUNFIRE

Categories Meat and Poultry Beef Steaks Sirloin Steak Recipes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 tablespoon olive oil
4 (5 ounce) beef sirloin steaks
salt and coarsely ground black pepper to taste
2 tablespoons brandy
1 cup heavy cream
3 ounces Roquefort cheese, crumbled
Italian flat leaf parsley, for garnish

Steps:

Melt the butter and heat the oil in a skillet over high heat. Season steaks with salt and pepper, and quickly sear on both sides. Reduce heat to medium, and continue cooking steaks 5 minutes on each side, or to desired doneness. Remove from skillet and keep warm.
Pour brandy into the skillet and stir to loosen browned bits from bottom. Stir in cream, and return to a boil. Cook and stir until sauce is thick enough to coat the back of a spoon. Mix cheese into the sauce until melted. Pour over the steaks to serve. Garnish steaks with parsley.

Nutrition Facts : Calories 613.4 calories, CarbohydrateContent 3.9 g, CholesterolContent 191.6 mg, FatContent 50.8 g, FiberContent 0.9 g, ProteinContent 30.1 g, SaturatedFatContent 27.1 g, SodiumContent 516.9 mg, SugarContent 0.3 g

FILLET OF BEEF WITH ROQUEFORT BUTTER (LA RESIDENCE) RECIPE ...

Fillet of Beef With Roquefort Butter (La Residence) Recipe ... image

Provided by Craig Claiborne

Total Time 35 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/4 pound unsalted butter at room temperature
2 tablespoons Roquefort cheese at room temperature
3 tablespoons finely chopped red onion
1 tablespoon finely chopped chives
1 tablespoon finely chopped parsley
1 tablespoon finely chopped shallots
2 teaspoons finely minced garlic
Salt to taste, if desired
Freshly ground pepper to taste
6 filet mignons, about seven ounces each
2 tablespoons peanut, vegetable or corn oil

Steps:

Combine the butter, cheese, onion, chives, parsley, shallots, garlic, salt and pepper. Beat well to blend.
Spoon the mixture into the center of a length of waxed paper and roll into a neat sausage shape, about 1 1/2 inches thick. Chill thoroughly.
Meanwhile preheat a charcoal grill (see note) and preheat the oven to 350 degrees
Place each filet on a flat surface and pound lightly with a mallet to flatten slightly. Sprinkle both sides with salt and pepper and brush both sides with a little oil.
Place the filets on the heated grill and cook, turning once, about three to four minutes on each side, or to the desired degree of doneness. Place the steaks on six ovenproof dinner plates.
Cut the butter roll into six individual slices. Arrange one slice of butter on each steak. Place in the oven about two minutes or less or until the butter is melted. Serve immediately.

Nutrition Facts : @context http//schema.org, Calories 677, UnsaturatedFatContent 25 grams, CarbohydrateContent 2 grams, FatContent 56 grams, FiberContent 0 grams, ProteinContent 40 grams, SaturatedFatContent 25 grams, SodiumContent 550 milligrams, SugarContent 0 grams, TransFatContent 1 gram

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