ROQUEFORT SAUCE FOR STEAK RECIPES

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ROQUEFORT SAUCE FOR STEAK RECIPE - FOOD.COM



Roquefort Sauce for Steak Recipe - Food.com image

Make and share this Roquefort Sauce for Steak recipe from Food.com.

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 2 serving(s)

Number Of Ingredients 7

1 teaspoon oil
10 g butter
1 shallot
284 ml double cream
100 g Roquefort cheese
2 teaspoons brandy
ground black pepper

Steps:

  • Finely chop the shallot.
  • Cut the Roquefort into cubes.
  • Gently heat oil and butter together in a small saucepan and add the chopped shallot.
  • Still on a low heat gently fry until the shallot is soft but not coloured.
  • Stir in the Roquefort, brandy and the whole tub of cream.
  • Stir over a low heat - don't let it boil or it will be too thin.
  • Add some freshly ground black pepper to taste.
  • If the sauce does looks a bit too thin then just add a teaspoon of 'Mc DOUGALLS' thickening granules!
  • Pour over your steak straight away and enjoy! Mm Mmmm.

Nutrition Facts : Calories 760.9, FatContent 75.2, SaturatedFatContent 45.8, CholesterolContent 254.1, SodiumContent 989.4, CarbohydrateContent 6.7, FiberContent 0, SugarContent 0.2, ProteinContent 14

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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