Steaks With Roquefort Sauce Recipes

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STEAKHOUSE STEAKS



Steakhouse Steaks image

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 2 servings

Number Of Ingredients 11

2 (10-ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature, optional
Roquefort Chive Sauce, recipe follows
1 1/2 cups heavy cream
2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
  • Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
  • When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
  • Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
  • Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
  • Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
  • Yield: 4 servings

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

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.

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.

GRILLED STEAK WITH ROQUEFORT SAUCE



Grilled Steak with Roquefort Sauce image

Categories     Bread     Salad     Sauce     Side     Broil     Steak

Yield makes 4 servings

Number Of Ingredients 8

1 tablespoon butter or neutral oil, like corn or grapeseed
1/4 cup minced shallot
2 tablespoons white wine vinegar or cider vinegar
6 ounces crumbled Roquefort or other blue cheese
Salt and black pepper to taste
A good pinch of cayenne
1 1/2 to 2 pounds sirloin (New York) strip, filet mignon, or ribeye steaks
Minced fresh parsley leaves or chives for garnish, optional

Steps:

  • Start a charcoal fire or preheat a gas grill or broiler; the fire should be quite hot and 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, a few grindings of black pepper, and the cayenne. Stir occasionally until the cheese melts, then taste and adjust the seasoning as necessary (it's unlikely that the sauce will need any salt). Keep warm while you grill the steaks.
  • Season the steaks well with salt and pepper, then grill or broil 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



Roquefort Sauce image

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

Provided by Jan-Luvs2Cook

Categories     High In...

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

1 slice butter
1 shallot, chopped
100 g Roquefort cheese, cubed
150 ml double cream
2 teaspoons brandy

Steps:

  • You will need just a knob of butter. The cream must be Double (Heavy) cream or it will split when being cooked.
  • In a small saucepan melt the butter over a low heat and add the onion. Saute until soft but not coloured.
  • Turn the heat up and add the Brandy, stirring for a minute.
  • Turn the heat back down and add the Roquefort and stir with a wooden spoon when it starts to melt add the cream.
  • Don't let it boil or it will go too runny and may curdle.
  • Stir until heated through and serve immediately.

Nutrition Facts : Calories 520.5, Fat 49.4, SaturatedFat 30.9, Cholesterol 165.1, Sodium 975.7, Carbohydrate 4.8, Sugar 0.1, Protein 12.7

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     Sirloin Steak

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

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