Best 7 Steak A La Roquefort Recipes
Steak a la Roquefort is a classic French dish that combines the rich, nutty flavor of Roquefort cheese with the tender, juicy goodness of steak. The name "a la Roquefort" means "in the style of Roquefort," and this dish truly embodies the flavors of the famous blue cheese. The combination of the two ingredients creates a dish that is both indulgent and satisfying, making it a popular choice for special occasions or romantic dinners. If you're looking for a culinary masterpiece that will impress your loved ones, then look no further than Steak a la Roquefort.
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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
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
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
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
STEAK ROQUEFORT RECIPE
Up for a fancy date night? This Steak Roquefort recipe has got you covered. A mouth-watering yet simple dish you can easily whip up in a flash!
Provided by Recipes.net Team
Categories Pan-Fry & Skillet
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Season the filet mignon with the ground black pepper.
- Cut the cheese into small chunks.
- In a pan, melt the butter on high heat.
- Fry the steak for 5 minutes on each side.
- In a small saucepan, stir the heavy whipping cream on medium-high heat.
- Add the cheese as soon as the cream nears boiling. Keep stirring in on medium-high heat.
- Cook for 5 minutes to reduce nicely or begins to form a thick consistency.
- Sprinkle with chopped parsley.
- Plate the steaks and ladle a generous amount of sauce.
- Savor this creamy and tender Steak Roquefort!
Nutrition Facts : Calories 323.00kcal, Carbohydrate 1.00g, Cholesterol 90.00mg, Fat 30.00g, Protein 13.00g, SaturatedFat 15.00g, ServingSize 4.00, Sodium 450.00mg, Sugar 1.00g
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
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.
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.
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
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
Tips:
- To ensure the perfect doneness of your steak, use a meat thermometer to check its internal temperature. For a medium-rare steak, aim for 135°F (57°C), while a medium steak should reach 145°F (63°C).
- For a flavorful and tender steak, marinate it in a mixture of olive oil, herbs, and spices for at least 30 minutes before cooking.
- When searing the steak, use a well-seasoned cast iron skillet or a grill pan over high heat. This will help create a delicious crust and lock in the juices.
- Baste the steak with melted butter or olive oil throughout the cooking process to keep it moist and prevent it from drying out.
- Allow the steak to rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- For the Roquefort sauce, use high-quality Roquefort cheese to ensure the best flavor. If you don't have Roquefort, you can substitute it with another strong-flavored blue cheese, such as Gorgonzola or Stilton.
- To make the sauce extra creamy, use heavy cream instead of milk. You can also add a touch of white wine or brandy for an extra layer of flavor.
- Serve the steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Conclusion:
This recipe for Steak a la Roquefort is an elegant and delicious dish that is perfect for a special occasion or a romantic dinner. The tender steak is cooked to perfection and topped with a creamy and flavorful Roquefort sauce. The combination of flavors is sure to impress your guests. With a few simple tips and techniques, you can easily create this restaurant-quality dish at home.
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