Roquefort Butter Recipes

VEAL CHOPS WITH 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.
• Sprinkle both sides of the veal chops generously with salt and pepper. Allow to sit at room temperature for 15 to 30 minutes. Meanwhile, prepare a charcoal grill with hot coals. When the coals are hot, grill the chops for 6 to 8 minutes on each side, until almost cooked through. Remove to a platter and cover with aluminum foil. Allow to rest for 15 minutes. Serve with 1 or 2 slices of cold Roquefort butter on each chop.

ROQUEFORT CHEESE BALLS

Steps:

• Crush the cheese in a bowl with 4 tablespoons of the butter and work it into a smooth paste. Beat in the chives, celery, seasonings and Cognac. If mixture is very stiff, beat in more butter by fractions. Check seasoning carefully, adding salt if necessary (probably not). Using two teaspoons, shape into quenelles or roll into balls around 1/2 inch in diameter.
• Toss breadcrumbs and parsley in a wide shallow bowl. Roll the cheese balls in the mixture so they are well covered. Chill. Serve as is or pierced with a toothpick.

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.

BEURRE DE ROQUEFORT (ROQUEFORT BUTTER)

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.

ROQUEFORT BUTTER AND RED PEAR TEA SANDWICHES

Steps:

• Combine the lemon juice and the water in a small bowl; immerse the sliced pears until ready to use to prevent discoloration. Blot dry with paper towels before using.
• In a medium bowl, gently stir the Roquefort into the butter, leaving small bits of cheese. Be careful not to overmix, or the butter will turn blue. Add the pepper.
• Spread a thin layer of Roquefort butter on 2 slices of bread. Line 1 slice with pears, overlapping slightly, and top with the other bread slice. Use a serrated knife to trim the crusts and cut into 3 rectangles (about 1 × 3 inches). Repeat with the remaining ingredients. Cover with damp paper towels until ready to serve.

ROQUEFORT BUTTER AND RED PEAR TEA SANDWICHES

Steps:

• Combine lemon juice and the water in a small bowl; immerse sliced pears until ready to use to prevent discoloration. Blot dry with paper towels before using.
• In a medium bowl, gently stir Roquefort into butter, leaving small bits of cheese. Be careful not to overmix, or the butter will turn blue. Add pepper.
• Spread a thin layer of Roquefort butter on two slices of bread. Line one with pears, overlapping slightly, and top with the other bread slice. Use a serrated knife to trim crusts and cut into three rectangles (about 1 by 3 inches). Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

ROQUEFORT SAUCE

Steps:

• In a small heavy saucepan cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and boil the mixture until the liquid is reduced to about 1 tablespoon. Whisk in the flour and cook the mixture, whisking, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes. Reduce the heat to low, whisk in the Roquefort, a little at a time, whisking until it is melted and being careful not to let the mixture boil, and strain the sauce through a fine sieve into a bowl. Stir in the parsley, season the sauce with salt and pepper, and serve it with roasted or grilled beef, veal, or pork.

ROQUEFORT BUTTER

Steps:

• Cook the shallot and garlic in 1 tablespoons of the butter in a small skillet over medium healt until soft; let cool. Combine with remaining ingredients.

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.