Steak Roquefort

niedziela, 26 stycznia 2014

Steak Roquefort

Time: 15 mins


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


  • 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.

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