Steak Roquefort Recipes

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STEAK ROQUEFORT

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



Steak Roquefort image

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

2 (6 ounce) filet mignon steaks
3 ounces Roquefort cheese
1/2 cup heavy whipping cream
1 tablespoon butter
pepper
parsley (to garnish)

STEAKHOUSE STEAKS

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 2 servings

Number Of Ingredients 11



Steakhouse Steaks image

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

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

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



Steaks With Roquefort Sauce image

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

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

ROQUEFORT BUTTER

Provided by Ina Garten

Categories     condiment

Time 5m

Yield 1/2 cup

Number Of Ingredients 3



Roquefort Butter image

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.

4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 ounces good Roquefort cheese
1 tablespoon chopped scallions

GRILLED STEAK WITH ROQUEFORT SAUCE

Categories     Bread     Salad     Sauce     Side     Broil     Steak

Yield makes 4 servings

Number Of Ingredients 8



Grilled Steak with Roquefort Sauce image

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.

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

GRILLED STEAK WITH ROQUEFORT SAUCE

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



Grilled Steak with Roquefort Sauce image

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.

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)

GRILLED STEAK WITH ROQUEFORT SAUCE

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8



Grilled Steak With Roquefort Sauce image

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

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

STEAK A LA ROQUEFORT

This is a decadent recipe. Sometimes I grill my steaks because our weather is grill ready most of the time....of course sometimes it is 90 + degrees, so I'd rather stay in the air conditioning! The steaks work either way. The sauce is the star here. But quality meat is a must.

Provided by Lynette !

Categories     Beef

Time 30m

Number Of Ingredients 10



Steak a la Roquefort image

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.

4 new york strip steaks or ribeye steaks (8 ounce each, 1 1/2 inches thick)
1/4 tsp salt
1/8 tsp black pepper
2-3 shallots, chopped
1 Tbsp butter, melted
1/3 c chablis or other dry white wine
1 c whipping cream
1/2 c roquefort cheese
3 green onions, chopped
1/2 c pecan halves, toasted and chopped

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



Roquefort Sauce for Steak image

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.

1 teaspoon oil
10 g butter
1 shallot
284 ml double cream
100 g Roquefort cheese
2 teaspoons brandy
ground black pepper

ROQUEFORT DRESSING

This rich and creamy blue cheese dressing is a bold topping for a simple green salad, and takes only seconds to make!

Provided by L.R. Fay

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Blue Cheese Dressing Recipes

Time 5m

Yield 16

Number Of Ingredients 5



Roquefort Dressing image

Steps:

  • In a blender or food processor, combine mayonnaise, buttermilk, cheese, Worcestershire and garlic powder, and process until smooth. Store in tightly covered jar in the refrigerator until ready to serve. Serve over tossed salad greens.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 2.8 g, Cholesterol 24.1 mg, Fat 26.4 g, Protein 4.1 g, SaturatedFat 6.1 g, Sodium 457.6 mg, Sugar 1.7 g

2 cups mayonnaise
1 ½ cups buttermilk
8 ounces Roquefort cheese, crumbled
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder

FILLET OF BEEF WITH ROQUEFORT BUTTER (LA RESIDENCE)

Provided by Craig Claiborne

Categories     dinner, main course

Time 35m

Yield 6 servings

Number Of Ingredients 11



Fillet of Beef With Roquefort Butter (La Residence) image

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.

Nutrition Facts : @context http, Calories 677, UnsaturatedFat 25 grams, Carbohydrate 2 grams, Fat 56 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 25 grams, Sodium 550 milligrams, Sugar 0 grams, TransFat 1 gram

1/4 pound unsalted butter at room temperature
2 tablespoons Roquefort cheese at room temperature
3 tablespoons finely chopped red onion
1 tablespoon finely chopped chives
1 tablespoon finely chopped parsley
1 tablespoon finely chopped shallots
2 teaspoons finely minced garlic
Salt to taste, if desired
Freshly ground pepper to taste
6 filet mignons, about seven ounces each
2 tablespoons peanut, vegetable or corn oil

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