Steak with Roquefort Sauce
- Peanut free
- Low carb
- Nut free
- Easy recipes
This French bistro-style dish elevates a commonplace steak to gourmet grandeur. Try accompanying it with Celery Root Purée, haricots verts, baguette (French stick) and, of course, a bottle of fine red wine.
Ingredients
- 4 beef grilling steaks (each 6 to 8 oz/175 to 250 g)
- 1/3 cup (75 mL) minced shallots
- 1/4 cup (60 mL) brandy or white wine
- 1/3 cup (75 mL) Roquefort or Gorgonzola cheese, crumbled
- 1/4 cup (60 mL) chopped fresh chives or parsley
- Vegetable oil, pepper, salt and butter
Preparation
Brush both sides of steak with 1 tsp (5 mL) oil; sprinkle with 1 tsp (5 mL) pepper. In large skillet over high heat, fry steaks, turning once, until desired doneness, about 6 minutes for rare for 1-inch (2.5 cm) thickness. Sprinkle with ¼ tsp (1 mL) salt and transfer to warm plates.
Add shallots and ¼ cup (50 mL) water to skillet; boil until no liquid remains. Reduce heat to medium; pour in brandy. Boil until liquid is reduced to about 2 tsp (10 mL). Whisk in 5 tbsp (75 mL) cold butter, one tablespoonful (15 mL) at a time, until incorporated. Whisk in cheese until almost smooth. Stir in chives. Pour over steaks.
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