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
BEURRE DE ROQUEFORT (ROQUEFORT BUTTER)
This is one of those very handy things to have in your refrigerator or freezer. It keeps for a few weeks in the fridge, a few months in the freezer. When you make it, you can form it into a log, chill it, and then cut it into small pats which you can then wrap and freeze for future inclusion in a sauce, to spread on crostinis, to use with potatoes or green beans, to mix into egg salad or devilled eggs--or just to spread on a baguette and enjoy with a glass of wine.
Provided by Chef Kate
Categories Cheese
Time 1h15m
Yield 2 cups
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1392.9, Fat 135.5, SaturatedFat 85.6, Cholesterol 371.6, Sodium 2580.9, Carbohydrate 6.1, Sugar 0.6, Protein 31.8
ROQUEFORT BUTTER
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.
FILLET OF BEEF WITH ROQUEFORT BUTTER (LA RESIDENCE)
Provided by Craig Claiborne
Categories dinner, main course
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the butter, cheese, onion, chives, parsley, shallots, garlic, salt and pepper. Beat well to blend.
- Spoon the mixture into the center of a length of waxed paper and roll into a neat sausage shape, about 1 1/2 inches thick. Chill thoroughly.
- Meanwhile preheat a charcoal grill (see note) and preheat the oven to 350 degrees
- Place each filet on a flat surface and pound lightly with a mallet to flatten slightly. Sprinkle both sides with salt and pepper and brush both sides with a little oil.
- Place the filets on the heated grill and cook, turning once, about three to four minutes on each side, or to the desired degree of doneness. Place the steaks on six ovenproof dinner plates.
- Cut the butter roll into six individual slices. Arrange one slice of butter on each steak. Place in the oven about two minutes or less or until the butter is melted. Serve immediately.
Nutrition Facts : @context http, Calories 677, UnsaturatedFat 25 grams, Carbohydrate 2 grams, Fat 56 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 25 grams, Sodium 550 milligrams, Sugar 0 grams, TransFat 1 gram
ROQUEFORT TERRINE
Categories Food Processor Cheese No-Cook Cocktail Party Blue Cheese Walnut Fall Chill Gourmet
Yield Makes 10 (hors d'oeuvre) servings (about 1 1/4 cups)
Number Of Ingredients 5
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.
BIG-BATCH ROQUEFORT DRESSING
According to family legend, this recipe came from the El Gaucho restaurant in Seattle, about 50 years ago. It has been a family favorite ever since! It's a wonderful salad dressing, and a top-notch dip as well. Store in glass jars in the refrigerator.
Provided by Yomama
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 10m
Yield 64
Number Of Ingredients 9
Steps:
- Mix mayonnaise, sour cream, buttermilk, green onions, garlic, Worcestershire sauce, and garlic powder together in a large bowl; season with salt and black pepper. Fold cheese into the mayonnaise mixture.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 1.1 g, Cholesterol 10.3 mg, Fat 15.1 g, Protein 0.9 g, SaturatedFat 3 g, Sodium 144.7 mg, Sugar 0.4 g
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