Moules Au Roquefort Recipes
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
MOULES AU ROQUEFORT
Categories Shellfish Casserole/Gratin Summer Dinner Sauté Quick & Easy
Number Of Ingredients 13
Steps:
- 1. In a pot on medium heat, heat the butter, shallot, diced garlic, celery and rosemary. After three minutes add the thyme sprig and sauté until softening.
- 2. Increase the heat and add the mussels and wine. When the wine starts to boil, cover the mussels and turn the heat down. Cook for five minutes.
- 3. With a slotted spoon, remove the mussels to a large bowl. Increase the heat and add the cream, peppers and roquefort. Stir and allow to thicken.
- 4. Pour sauce over mussels. Serve over linguine or with toasted bread.
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Cuisine FrenchEstimated Reading Time 4 minsServings 2Total Time 15 mins
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Cuisine FrenchEstimated Reading Time 4 minsServings 2Total Time 15 mins
- In a pot on medium high heat add the butter, shallot, smashed garlic, celery leaves, and plucked rosemary. Saute everything for a few minutes. Toss in the thyme sprig, rosemary sprig, and celery stalk all tied together with butchers twine. Let saute for another minute stirring constantly.
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- After 5 minutes take off the lid and use a slotted spoon/ladle/spider to remove all the mussels into another bowl. Turn the heat of the pot back up, add the heavy cream, and the roquefort blue cheese. You can also add black pepper here if you wish. Stir until everything is reduced just slightly. While you are doing this you can pan sear some thick sliced bread in olive oil.
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