Steak Roquefort – a delicious recipe with filet, cheese, heavy whipping cream, butter, pepper, parsley. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
349
kcal
Calories
30
g
Fat
1
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 (6 ounce) filet mignon steaks, 3 ounces Roquefort cheese, 1/2 cup heavy whipping cream, 1 tablespoon butter, and more.
Yes, Steak Roquefort falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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