Moules Au Roquefort Recipes

STEAKS WITH ROQUEFORT SAUCE

Steaks With Roquefort Sauce image

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

Ingredients

2 tablespoons butter
1 tablespoon olive oil
4 (5 ounce) beef sirloin steaks
salt and coarsely ground black pepper to taste
2 tablespoons brandy
1 cup heavy cream
3 ounces Roquefort cheese, crumbled
Italian flat leaf parsley, for garnish

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

Moules au Roquefort image

Categories Shellfish Casserole/Gratin Summer Dinner Sauté Quick & Easy

Number Of Ingredients 13

Ingredients

2 pounds Mussels (rinsed and scrubbed)
2 tablespoons Butter
2 Shallots (finely chopped)
5 cloves Garlic (finely diced)
2 cups Sauvignon Blanc
1/2 cup Parsley (roughly chopped)
1 stalk Celery (roughly chopped plus leaves)
2 sprigs Thyme sprigs
1 sprig Rosemary
1/3 cup Heavy cream
7 ounces Roquefort (two packages)
1 teaspoon Black Pepper
1/8 teaspoon Cayenne

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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