Beurre De Roquefort Roquefort Butter Recipes

Steps:

• Simmer the shallots in the wine in a small saucepan until the wine is reduced to almost nothing.
• Cool to room temperature and combine with the remaining ingredients (be careful with salt--the cheese is powerful).
• Use a food processor, an immersion blender (my method) or your muscles, and combine this well--but don't over-mix or it will become a greasy mess.
• Turn onto a sheet of plastic wrap; roll into a log and chill.
• When chilled enough to be slightly firm, shape into a nice cylinder, or what ever shapes you prefer or pack into a decorative mold if you are using as a spread.
• At this point, either chill or freeze.
• Note: If you wish to use this to decorate you can, while it is still soft, place in a pastry bag and pipe the cheese butter into whatever shapes or onto whatever dish you wish to garnish.

Steps:

• Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill.

Steps:

• Purée half of cheese with butter in a food processor. Transfer purée to a bowl and fold in remaining cheese, 1/4 cup nuts, and pepper. Spoon into a small crock and smooth top. Chill, covered, at least 2 hours to allow flavors to blend.
• Before serving, let terrine soften about 30 minutes, then sprinkle top with remaining tablespoon nuts.

Steps:

• Cook the shallot and garlic in 1 tablespoons of the butter in a small skillet over medium healt until soft; let cool. Combine with remaining ingredients.

Steps:

• Place 1/2 cup butter and cheese in small bowl.
• Beat at low speed, scraping bowl often, until well mixed.
• Stir in parsley, chives and pepper.
• Place butter mixture onto plastic food wrap; form into 4" log.
• Refrigerate until firm(about 1 hour).
• Sprinkle steaks with salt.
• Melt 2 tablespoons butter in 12" skillet until sizzling; add garlic for 30 seconds.
• Add steaks to garlic infused butter.
• Cook over medium-high heat 4 minutes, turning once, until brown.
• Add wine.
• Cover, and continue cooking, turning once, until steak is at desired doneness(5-10 mins).
• Meanwhile, remove butter mixture from refrigerator; let stand at least 15 minutes.
• To serve, cut butter into 6 slices; place 1 slice on center of each hot steak.
• Serve steaks with any remaining pan juices, if desired.
• TIP: To keep the butter in a tubular shape versus having one side flatten by resting on the refrigerator shelf, try this trick. Cut the tube from an empty roll of paper towels crosswise into a 4" length. Make one lengthwise cut in the tube. Place plastic wrapped butter log in cardboard tube and refrigerate. (Land O' Lakes Recipe).
• Serve with sauteed mushrooms, white baked potatoes, roasted asparagus, freshly baked bread, and red wine.
• Enjoy!

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.