STEAK AU ROQUEFORT SAUCE

Steak au Roquefort Sauce image

Number Of Ingredients 8

4 pieces Fillet Mignon steak (each 6-8 ozs)
3 pinches salt
3 pinches Black pepper
3 tablespoons Olive Oil
3/4 cup Tawney Port
1/2 (4 ozs / 125ml) cup Cream (Heavy - Double Cream)
1/4 (125g) pound Roquefort Cheese
2 teaspoons Parlsey (freshly shopped)

Steps:

Liberally salt & pepper the steaks and let set at room temperature for at least 30m
Select a frying pan large enough to accommodate the steaks without crowding them. Heat the oil to medium high heat.
Add steaks and sear on one side until well browned. (abt 135F / 57C)
Transfer to a warmed plate and cover.
Add garlic and Port to the pan to deglaze and bring it to a boil, string and scraping up the browned bits from the bottom.
Boil until reduced by 1/3
Wisk in Cream and return to a boil.
Boil until reduced by half.
Add cheese and whisk until cheese melts and the sauce thickened.
Garnish with Parsley