Ingredients
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2
-
3
-
1/2
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
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., I absolutely love blue cheese and have been making this dish for a few years! I always use stilton but will definately try Roquefort in the future. The only change i made was to add freshly ground black pepper to the sauce but that was a personal preference. This sauce is also great with stilton stuffed chicken breasts wrapped in bacon. Pure heaven. Thank you for you post., This was wonderful! I served it with Recipe #123403 and the two made a perfect meal.
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Steps
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1
Done
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Season Filets With Pepper to Taste. |
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2
Done
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Cut the Cheese in Small Chunklets. |
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3
Done
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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. |
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4
Done
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Heat the Cream in a Small Saucepan on Medium-High Heat. |
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5
Done
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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. |
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6
Done
|
Add Chopped Parsley For Color. |
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7
Done
|
Put the Steaks on Plates and Add a Very Generous Ladlefull of Sauce Over the Steaks- Eat- Bliss. |
