STEAKS WITH ROQUEFORT SAUCE
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
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
CHICKEN WITH ROQUEFORT CREAM SAUCE
Provided by Nana K. Varnedoe
Categories Cheese Chicken Dairy Poultry Low Carb Quick & Easy Spring Bon Appétit Paris France
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium-high heat. Season chicken with pepper. Add chicken to skillet and cook until golden brown on all sides, about 8 minutes. Add cream, wine, garlic and herbes de Provence. Cover and simmer until chicken is tender and cooked through, turning once, about 20 minutes.
- Transfer chicken to platter. Boil cooking liquid in skillet until reduced to sauce consistency, about 5 minutes. Add cheese and whisk until cheese is melted and sauce is smooth. Season generously with pepper. Pour sauce over chicken. Garnish with chives and serve.
GRILLED STEAK WITH ROQUEFORT SAUCE
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
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
ROQUEFORT SAUCE
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
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
ROQUEFORT SAUCE FOR STEAK
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
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.
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.
GRILLED STEAK WITH ROQUEFORT SAUCE
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.
VEAL WITH LEEK AND ROQUEFORT SAUCE
Categories Beef Cheese Onion Blue Cheese Veal Leek Spring Bon Appétit
Yield Serves 8
Number Of Ingredients 17
Steps:
- For sauce: melt butter in heavy large skillet over medium heat. Add leeks, sugar and thyme. Season with salt and pepper. Cook until liquid evaporates and leeks begin to soften, stirring occasionally, about 10 minutes; do not brown. Transfer all but 1 cup leek mixture to bowl and reserve for garnish. Stir remaining leeks, reduce heat to low and cover. Cook until leeks are very soft and lightly caramelized, stirring occasionally, about 20 minutes.
- Puree caramelized leeks and stock in blender until smooth. (Can be prepared 1 day ahead. Cover reserved leeks and sauce separately and refrigerate.)
- For veal: Preheat broiler. Season veal with thyme and pepper. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until just pink inside, about 4 minutes per side. Transfer to plate and cover to keep warm. Add brandy to skillet and cook until liquid is almost evaporated, scraping up any browned bits. Add cream and leek sauce and bring to simmer. Whisk in 6 tablespoons butter 1 piece at a time. Add cheese and any accumulated meat juices and whisk until smooth. Season with salt and pepper. Divide sauce among broilerproof plates. Top with veal and sprinkle reserved leeks over. Broil until leeks are heated through, about 1 minute.
CHICKEN WITH ROQUEFORT CREAM SAUCE
The herbes de Provence used in this recipe is typically found in the cooking of Southern France. They can be purchased at specialty foods stores and some supermarkets in the States.
Provided by annconnolly
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium-high heat.
- Season chicken with pepper.
- Add chicken to skillet and cook until golden brown on all sides, about 8 minutes.
- Add cream, wine, garlic and herbes de Provence. Cover and simmer until chicken is.
- tender and cooked through, turning once, about 20 minutes.
- Transfer chicken to platter.
- Boil cooking liquid in skillet until reduced to sauce consistency, about 5 minutes.
- Add cheese and whisk until cheese is melted and sauce is smooth. Season generously with pepper. Pour sauce over chicken.
- Garnish with chives and serve.
Nutrition Facts : Calories 831.8, Fat 68.5, SaturatedFat 25.5, Cholesterol 262.6, Sodium 193.2, Carbohydrate 3.3, Fiber 0.1, Sugar 0.2, Protein 46.4
ROQUEFORT AND WALNUT SAUCE
From Elle Second cookbook. This rich lovely sauce goes well with any roast meat and makes a different sauce for grilled meat.
Provided by lindseylcw
Categories Sauces
Time 5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Crush cheese with fork.
- grind walnuts to a fine powder in processor.
- add the cheese and mix together in processor.
- pour in the oil very slowly, as if making mayonnaise, until a thick sauce is achieved.
- season well and stir in the paprika.
Nutrition Facts : Calories 158.4, Fat 16.1, SaturatedFat 4, Cholesterol 11.2, Sodium 226.4, Carbohydrate 0.9, Fiber 0.3, Sugar 0.1, Protein 3.5
FETTUCCINE WITH ROQUEFORT SAUCE
Had leftover Roquefort from a salad and just had to find a wonderful use for it! Also, pasta was buy one, get one free at my local grocery. Thus, a star is born!
Provided by breezermom
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pine nuts in hot oil in a small skillet over medium-high heat, stirring constantly, 3 to 4 minutes or until lightly browned; set aside.
- Combine whipping cream and cheeses in a heavy saucepan; cook over medium heat, stirring constantly, until smooth. Set the sauce aside, keeping it warm.
- While heating the cheeses, cook the pasta according to package directions. Set aside and keep warm.
- Tear the spinach and slice the prosciutto into strips. Combine the spinach, prosciutto, parsley and salt in a large bowl; add the pasta, and toss gently. Pour the cheese sauce over the pasta mixture, and toss until coated.
- Spoon into a greased 13x9x2 inch baking dish. Bake, uncovered, at 375 degrees for 15 minutes or until thoroughly heated. Sprinkle with toasted pine nuts.
STEAK AU ROQUEFORT SAUCE
Number Of Ingredients 8
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
BEEF TENDERLOIN WITH ROQUEFORT-MASCARPONE SAUCE
Make and share this Beef Tenderloin With Roquefort-Mascarpone Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450°.
- In a small bowl, mix together the salt, pepper, chili powder, garlic powder, and cayenne pepper; set aside.
- Cut away and discard all the excess sinews and white skin from the beef.
- Tuck the ends under so that the beef is of uniform diameter.
- Tie at 3-inch intervals with kitchen twine to hold the meat together.
- Massage the oil into meat; rub the salt mixture onto the beef.
- Fill a serving platter with hot water to heat; discard the water and dry when ready to use.
- Place tenderloin on a rack in a shallow roasting pan; transfer to the oven and roast for 25-35 minutes, until the internal temperature is 125° for rare, 135° for medium-rare, and 140° for medium.
- Make Roquefort-Mascarpone Sauce: melt butter in a small skillet; add in shallots; cook over low heat until the shallots are softened but not browned, about 3-4 minutes.
- Add in port and continue cooking until the liquid is reduced to half its original volume.
- Remove from heat and set aside to cool.
- Mix the mascarpone and roquefort together in a small bowl until well combined; add the shallots and port; mix well; add salt to taste.
- Remove beef from the oven when meat reaches the desired temperature, remove the twine, and transfer the meat to the serving platter.
- Pour the pan juices over the meat and then spread the Roquefort-Mascarpone Sauce over the beef.
- Cover meat with a tent made of foil; let stand for 15 minutes before serving.
- To serve, slice the meat about ½ inch thick; serve the slices of meat with some of the melted sauce drizzled on top; serve immediately.
Nutrition Facts : Calories 716, Fat 50.8, SaturatedFat 19.4, Cholesterol 198.7, Sodium 1890.6, Carbohydrate 2.4, Fiber 0.5, Sugar 0.3, Protein 57.6
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