Steak Roquefort
Per serving
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.
Ingredients
2 serv.Step-by-step instructions
- 1
Season filets with pepper to taste.
- 2
Cut the cheese in small chunklets.
- 3
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.
- 4
Heat the cream in a small saucepan on medium-high heat.
- 5
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.
- 6
Add chopped parsley for color.
- 7
Put the steaks on plates and add a very generous ladlefull of sauce over the steaks- Eat- Bliss.
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