Best 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.

BUTTER LETTUCE SALAD WITH BACON, DRIED CHERRIES, AND ROQUEFORT VINAIGRETTE

Steps:

• Sauté bacon in heavy medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper-towel-lined plate to drain. Whisk mayonnaise and vinegar in medium bowl. Gradually whisk in oil, then cheese. Season vinaigrette with salt and pepper.
• Toss torn lettuce leaves, half of cherries and half of bacon with enough dressing to coat. Divide salad among 6 plates. Top with remaining cherries and bacon and serve.

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.

BEEF TENDERLOINS WITH ROQUEFORT COMPOUND BUTTER

Steps:

• Place 1/2 cup butter and cheese in small bowl.
• Beat at low speed, scraping bowl often, until well mixed.
• Stir in parsley, chives and pepper.
• Place butter mixture onto plastic food wrap; form into 4" log.
• Refrigerate until firm(about 1 hour).
• Sprinkle steaks with salt.
• Melt 2 tablespoons butter in 12" skillet until sizzling; add garlic for 30 seconds.
• Add steaks to garlic infused butter.
• Cook over medium-high heat 4 minutes, turning once, until brown.
• Add wine.
• Cover, and continue cooking, turning once, until steak is at desired doneness(5-10 mins).
• Meanwhile, remove butter mixture from refrigerator; let stand at least 15 minutes.
• To serve, cut butter into 6 slices; place 1 slice on center of each hot steak.
• Serve steaks with any remaining pan juices, if desired.
• TIP: To keep the butter in a tubular shape versus having one side flatten by resting on the refrigerator shelf, try this trick. Cut the tube from an empty roll of paper towels crosswise into a 4" length. Make one lengthwise cut in the tube. Place plastic wrapped butter log in cardboard tube and refrigerate. (Land O' Lakes Recipe).
• Serve with sauteed mushrooms, white baked potatoes, roasted asparagus, freshly baked bread, and red wine.
• Enjoy!

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.

BUTTER LETTUCE SALAD WITH BACON, DRIED CHERRIES AND ROQUEFORT VI

Steps:

• Sauté bacon in heavy medium skillet until brown and crisp.
• Using a slotted spoon, transfer to paper towel to drain.
• Whisk together mayonnaise and vinegar.
• Gradually whisk in oil, then cheese.
• Season with salt and pepper to taste.
• Toss lettuce leaves, half of the cherries and half of the bacon with enough dressing to coat.
• Divide salad among 6 plates.
• Top with remaining cherries and bacon and 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 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.

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

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.

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.
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