Fillet Of Beef With Roquefort Butter La Residence Recipes

STEAKS WITH ROQUEFORT SAUCE

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.

FILLET OF BEEF WITH ROQUEFORT BUTTER (LA RESIDENCE)

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.

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.

STEAK ROQUEFORT

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.

BEEF TENDERLOINS WITH ROQUEFORT COMPOUND BUTTER

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!