Steak A La Roquefort Recipes

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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

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

GRILLED STEAK WITH ROQUEFORT SAUCE



Grilled Steak With Roquefort Sauce image

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon butter or neutral oil, like canola
4 tablespoons minced shallots
2 tablespoons white wine or cider vinegar
6 ounces crumbled Roquefort or other blue cheese
Pinch of cayenne
Salt and freshly ground black pepper
1 1/2 to 2 pounds strip or rib-eye steaks, or filet mignon
Minced fresh parsley or chives for garnish, optional

Steps:

  • Start a charcoal or wood fire or preheat a gas grill or broiler; the fire should be quite hot, and grill rack no more than 4 inches from heat source.
  • Place butter in a small saucepan over medium heat; when butter melts and its foam begins to subside, add shallots and cook until soft, stirring occasionally, about 5 minutes. Add vinegar, stir, and cook until it is just about evaporated, 1 or 2 minutes. Turn heat to low and stir in cheese, cayenne and a few grindings of pepper. Stir occasionally until cheese melts, then taste and adjust seasoning. Keep warm while you grill steaks.
  • Season steaks well with salt and pepper, then grill or broil about 3 to 4 minutes a side for medium-rare, longer or shorter according to your taste. Serve steaks with 1 or 2 spoonfuls of sauce over each, garnished with parsley or chives if you like.

Nutrition Facts : @context http, Calories 699, UnsaturatedFat 27 grams, Carbohydrate 3 grams, Fat 55 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 26 grams, Sodium 611 milligrams, Sugar 1 gram, TransFat 2 grams

STEAK ROQUEFORT



Steak Roquefort image

If you're a real bleu cheese fan as we are, eyes will roll and drool will escape while you eat this dish, so wear a bib and don't eat this in front of potential in-laws. I suggest standing the filets at room temperature for 30 minutes and trimming them of fat before frying. For the sauce you'll need about 3 ounces of Roquefort cheese; If you can't get Roquefort, look for a very serious blue cheese, but it also has to be moist - some blue cheeses are just too dry; Do NOT get a blue cheese that looks as if it would crumble really well; We got a piece of Roquefort Vernieres which is manufactured directly by God in France.

Provided by Sandi From CA

Categories     Steak

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

2 (6 ounce) filet mignon steaks
3 ounces Roquefort cheese
1/2 cup heavy whipping cream
1 tablespoon butter
pepper
parsley (to garnish)

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.

Nutrition Facts : Calories 894.5, Fat 80, SaturatedFat 41.4, Cholesterol 255.8, Sodium 914.4, Carbohydrate 2.5, Sugar 0.1, Protein 40.6

STEAK ROQUEFORT RECIPE



Steak Roquefort Recipe image

Up for a fancy date night? This Steak Roquefort recipe has got you covered. A mouth-watering yet simple dish you can easily whip up in a flash!

Provided by Recipes.net Team

Categories     Pan-Fry & Skillet

Time 40m

Yield 4

Number Of Ingredients 6

6 oz filet mignon steaks
3 oz Roquefort cheese
½ cup heavy whipping cream
1 tbsp butter
to taste ground black pepper
to garnish parsley

Steps:

  • Season the filet mignon with the ground black pepper.
  • Cut the cheese into small chunks.
  • In a pan, melt the butter on high heat.
  • Fry the steak for 5 minutes on each side.
  • In a small saucepan, stir the heavy whipping cream on medium-high heat.
  • Add the cheese as soon as the cream nears boiling. Keep stirring in on medium-high heat.
  • Cook for 5 minutes to reduce nicely or begins to form a thick consistency.
  • Sprinkle with chopped parsley.
  • Plate the steaks and ladle a generous amount of sauce.
  • Savor this creamy and tender Steak Roquefort!

Nutrition Facts : Calories 323.00kcal, Carbohydrate 1.00g, Cholesterol 90.00mg, Fat 30.00g, Protein 13.00g, SaturatedFat 15.00g, ServingSize 4.00, Sodium 450.00mg, Sugar 1.00g

GRILLED STEAK WITH ROQUEFORT SAUCE



Grilled Steak with Roquefort Sauce image

This dish, which often appears on bistro menus in France, fits the need for a good steak served with something powerfully salty and rich (anchovy butter or a combination of butter, soy sauce, and ginger will also do the trick). Some might consider the sauce overkill, but not those of us who crave it. My favorite cheese for this sauce is Roquefort, which is made from sheep's milk. But it's entirely a matter of taste-Stilton, Gorgonzola, Maytag blue, or any high-quality, fairly soft blue cheese will work equally well. Don't bother, however, trying to make this sauce with commercially produced domestic blue cheese, such as that sold precrumbled for salads. Not only will its taste be inferior, but it will not give the sauce the same creaminess. This is a case where the usually too-lean and mildly flavored tenderloin (filet mignon) will do just fine. Its tenderness is welcome and its blandness more than compensated for by the sauce. I'd still prefer a good strip steak or rib-eye, which are chewier and more flavorful, but you will notice their higher fat content when they're combined with the rich sauce.

Yield makes 4 servings

Number Of Ingredients 8

1 tablespoon butter or grapeseed, corn, or other neutral oil
1/4 cup minced shallot
2 tablespoons white wine or cider vinegar
6 ounces Roquefort or other blue cheese, crumbled
Good pinch of cayenne
Salt and freshly ground black pepper
1 1/2 to 2 pounds strip steaks, filet mignon, or rib-eye steaks
Minced fresh parsley or chives for garnish (optional)

Steps:

  • Preheat a grill or broiler until quite hot and put the rack no more than 4 inches from the heat source.
  • Put the butter in a small saucepan and turn the heat to medium; when the butter melts and its foam begins to subside, add the shallot and cook until soft, stirring occasionally, about 5 minutes. Add the vinegar, stir, and cook until it is just about evaporated, 1 or 2 minutes. Turn the heat to low and stir in the cheese and the cayenne. Stir occasionally until the cheese melts, then taste and adjust the seasoning as necessary (the sauce probably won't need any salt). Keep warm while you grill the steaks.
  • Season the steaks well with salt and pepper, then grill or broil them for 3 to 4 minutes per side for medium-rare, longer or shorter according to your taste. Serve the steaks with a spoonful or two of sauce over each, garnished with the parsley or chives if you like.

ROQUEFORT SAUCE FOR STEAK



Roquefort Sauce for Steak image

Make and share this Roquefort Sauce for Steak recipe from Food.com.

Provided by Jan-Luvs2Cook

Categories     Sauces

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

1 teaspoon oil
10 g butter
1 shallot
284 ml double cream
100 g Roquefort cheese
2 teaspoons brandy
ground black pepper

Steps:

  • Finely chop the shallot.
  • Cut the Roquefort into cubes.
  • Gently heat oil and butter together in a small saucepan and add the chopped shallot.
  • Still on a low heat gently fry until the shallot is soft but not coloured.
  • Stir in the Roquefort, brandy and the whole tub of cream.
  • Stir over a low heat - don't let it boil or it will be too thin.
  • Add some freshly ground black pepper to taste.
  • If the sauce does looks a bit too thin then just add a teaspoon of 'Mc DOUGALLS' thickening granules!
  • Pour over your steak straight away and enjoy! Mm Mmmm.

FILLET OF BEEF WITH ROQUEFORT BUTTER (LA RESIDENCE)



Fillet of Beef With Roquefort Butter (La Residence) image

Provided by Craig Claiborne

Categories     dinner, main course

Time 35m

Yield 6 servings

Number Of Ingredients 11

1/4 pound unsalted butter at room temperature
2 tablespoons Roquefort cheese at room temperature
3 tablespoons finely chopped red onion
1 tablespoon finely chopped chives
1 tablespoon finely chopped parsley
1 tablespoon finely chopped shallots
2 teaspoons finely minced garlic
Salt to taste, if desired
Freshly ground pepper to taste
6 filet mignons, about seven ounces each
2 tablespoons peanut, vegetable or corn oil

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

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