Steak Roquefort

Steak Roquefort


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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 oz. 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.

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  • 2 6 oz. filet mignon steaks
  • 3 oz. Roquefort cheese
  • 1/2 C. heavy whipping cream
  • 1 Tbs. butter
  • Pepper
  • Parsley (to garnish)

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Season filets with pepper to taste. Cut the cheese in small chunks. 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 ladleful of sauce over the steaks- Eat- Bliss.

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