Best Steak Roquefort Recipes

GRILLED STEAK WITH ROQUEFORT SAUCE

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.

STEAK ROQUEFORT

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.

ROQUEFORT SAUCE FOR STEAK

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.

STEAK ROQUEFORT

Steps:

• 1. Season filets with pepper to taste. 2. Cut the cheese in small chunklets. 3. 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. 4. Heat the cream in a small saucepan on medium-high heat. 5. 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. 6. Add chopped parsley for color. 7. Put the steaks on plates and add a very generous ladlefull of sauce over the steaks- Eat- Bliss.

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.

GRILLED SKIRT STEAK AND ARUGULA SALAD WITH ROQUEFORT AND CATALINA DRESSING

Steps:

• Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure
• Whisk together ketchup, mustard, sugar, garlic, lime juice, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
• Pat steak dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil grill rack, then grill steak, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare.
• Transfer steak to a cutting board and let rest, loosely covered with foil, 5 minutes.
• Toss arugula with enough dressing to coat.
• Thinly slice steak diagonally across the grain. Serve steak over salad, sprinkled with Roquefort.

GRILLED SKIRT STEAK AND ARUGULA SALAD WITH ROQUEFORT

Steps:

• 1. Prepare the grill for direct heat cooking. 2. Whisk together ketchup, mustard, sugar, garlic, lime juice, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. 3. Pat steak dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill steak, covered only is using a gar grill, turning once, 4 to 6 minutes total for MR. 4. Toss arugula with enough dressing to coat. 5. Thinly slice steak on diagonally across the grain. Serve steak over salad, sprinkled with Roquefort/blue cheese.

STEAK AU ROQUEFORT SAUCE

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

STEAK A LA ROQUEFORT

Steps:

• 1. Sprinkle steaks with salt and pepper. Cook the steaks in a large skillet over medium heat for 6 to 8 minutes on each side, or until desired degree of doneness. Remember, they will continue to cook for a bit after you remove them from the heat! Remove the steaks to a serving platter, set aside, and keep warm.
• 2. Discard the drippings in the skillet. Saute the shallots in butter in the same skillet over medium heat for 1 minute. Add the wine. Cook, stirring constantly, until reduced to 2 tablespoons.
• 3. Stir in the whipping cream. Cook, stirring constantly for 3 to 5 minutes or until the mixture is thickened and bubbly. Add the Roquefort cheese and green onions; cook stirring constantly, until the cheese melts. Spoon the sauce over the steaks and sprinkle with the pecans.