STEAKS WITH ROQUEFORT SAUCE
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 Recipes Beef Steaks Sirloin Steak Recipes
Time 35m
Yield 4
Number Of Ingredients 8
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, Carbohydrate 3.9 g, Cholesterol 191.6 mg, Fat 50.8 g, Fiber 0.9 g, Protein 30.1 g, SaturatedFat 27.1 g, Sodium 516.9 mg, Sugar 0.3 g
STEAK ROQUEFORT
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.
Provided by Sandi From CA
Categories Steak
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
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, Fat 80, SaturatedFat 41.4, Cholesterol 255.8, Sodium 914.4, Carbohydrate 2.5, Sugar 0.1, Protein 40.6
ROQUEFORT SAUCE FOR STEAK
Make and share this Roquefort Sauce for Steak recipe from Food.com.
Provided by Jan-Luvs2Cook
Categories Sauces
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
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.
GRILLED STEAK WITH ROQUEFORT SAUCE
This dish, which often appears on bistro menus in France, fits the need for a good steak served with something powerfully salty and rich (anchovy butter or a combination of butter, soy sauce, and ginger will also do the trick). Some might consider the sauce overkill, but not those of us who crave it. My favorite cheese for this sauce is Roquefort, which is made from sheep's milk. But it's entirely a matter of taste-Stilton, Gorgonzola, Maytag blue, or any high-quality, fairly soft blue cheese will work equally well. Don't bother, however, trying to make this sauce with commercially produced domestic blue cheese, such as that sold precrumbled for salads. Not only will its taste be inferior, but it will not give the sauce the same creaminess. This is a case where the usually too-lean and mildly flavored tenderloin (filet mignon) will do just fine. Its tenderness is welcome and its blandness more than compensated for by the sauce. I'd still prefer a good strip steak or rib-eye, which are chewier and more flavorful, but you will notice their higher fat content when they're combined with the rich sauce.
Yield makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat a grill or broiler until quite hot and put the rack no more than 4 inches from the heat source.
- Put the butter in a small saucepan and turn the heat to medium; when the butter melts and its foam begins to subside, add the shallot and cook until soft, stirring occasionally, about 5 minutes. Add the vinegar, stir, and cook until it is just about evaporated, 1 or 2 minutes. Turn the heat to low and stir in the cheese and the cayenne. Stir occasionally until the cheese melts, then taste and adjust the seasoning as necessary (the sauce probably won't need any salt). Keep warm while you grill the steaks.
- Season the steaks well with salt and pepper, then grill or broil them for 3 to 4 minutes per side for medium-rare, longer or shorter according to your taste. Serve the steaks with a spoonful or two of sauce over each, garnished with the parsley or chives if you like.
STEAK FAJITAS WITH ROQUEFORT
This is from one of my Food and Wine cookbooks. The wine recommendation is to serve this with a merlot. Not your ordinary fajitas! YUM.
Provided by dicentra
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 350. Stack the tortillas and wrap them in foil. Warm them in the oven for about 15 minutes.
- In a large frying pan, heat 2 tablespoons of the oil over moderately high heat. Add the onions, peppers and ½ teaspoon of the salt and cook, stirring occasionally, until browned, about 10 minutes. Set aside.
- Heat the broiler. Coat the steaks with the remaining oil. Sprinkle with the remaining salt and pepper. Broil the steaks for 3 minutes. Turn the meat and cook to your taste, 2-5 minutes longer.
- Let rest in a warm spot for 5 minutes. Cut the steaks diagonally across the grain into think slices.
- Roll the steak slices, onions and peppers, and Roquefort in the warm tortillas.
Nutrition Facts : Calories 782.6, Fat 39.8, SaturatedFat 13.5, Cholesterol 109.1, Sodium 1741, Carbohydrate 52.1, Fiber 4.4, Sugar 5.4, Protein 52
GRILLED STEAK WITH ROQUEFORT SAUCE
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Start a charcoal or wood fire or preheat a gas grill or broiler; the fire should be quite hot, and grill rack no more than 4 inches from heat source.
- Place butter in a small saucepan over medium heat; when butter melts and its foam begins to subside, add shallots and cook until soft, stirring occasionally, about 5 minutes. Add vinegar, stir, and cook until it is just about evaporated, 1 or 2 minutes. Turn heat to low and stir in cheese, cayenne and a few grindings of pepper. Stir occasionally until cheese melts, then taste and adjust seasoning. Keep warm while you grill steaks.
- Season steaks well with salt and pepper, then grill or broil about 3 to 4 minutes a side for medium-rare, longer or shorter according to your taste. Serve steaks with 1 or 2 spoonfuls of sauce over each, garnished with parsley or chives if you like.
Nutrition Facts : @context http, Calories 699, UnsaturatedFat 27 grams, Carbohydrate 3 grams, Fat 55 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 26 grams, Sodium 611 milligrams, Sugar 1 gram, TransFat 2 grams
ROQUEFORT SAUCE
Steps:
- In a small heavy saucepan cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and boil the mixture until the liquid is reduced to about 1 tablespoon. Whisk in the flour and cook the mixture, whisking, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes. Reduce the heat to low, whisk in the Roquefort, a little at a time, whisking until it is melted and being careful not to let the mixture boil, and strain the sauce through a fine sieve into a bowl. Stir in the parsley, season the sauce with salt and pepper, and serve it with roasted or grilled beef, veal, or pork.
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