Rellenos De Roquefort Recipes

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.

Steps:

• Fill pan with water and heat to boiling.
• Add eggs to boiling water and cook for ten minutes.
• Drain hot water and fill pan with cold water and ice cubes.
• When eggs are cool, peel carefully.
• Cut eggs in half, removing the yolks to a separate bowl.
• Mash up yolks completely.
• In the bowl of the yolks, add the crumbled Roquefort cheese, mayonnaise, parsley, chopped watercress and mash all ingredients together.
• Add salt and pepper to taste.
• Fill the egg whites with the paste. Garnish with watercress leaves.