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Steaks With Roquefort Sauce

SUBMITTED BY: CASSUNFIRE

"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."
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 (5 ounce) beef sirloin steaks
  • salt and coarsely ground black pepper to taste
  • 2 tablespoons brandy
  • 1 cup heavy cream
  • 3 ounces Roquefort cheese, crumbled
  • Italian flat leaf parsley, for garnish

DIRECTIONS

  1. 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.
  2. 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.

Wine Tip

Try with a  California Cabernet Sauvignon  or Merlot.

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2005 by REDCWOLF
Loved it! I am a fan of blue cheese so this was great. I did add just a half tsp of fresh minced garlic....it was the hit of the evening, even for my husband who normally turns his nose up at blue cheese! Thanks!

13 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2005 by PotatoFreak
My boyfriend and I have been looking for a gorgonzola sauce recipe similar to the one a highly regarded Philadelphia chef uses but have been unsuccessful. This is very close to the flavor we were searching for!!! However, we did not use brandy because we didn't have any at the time but it was still scrumptuous!!! Now we even use it on pasta. Very tasty!

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2006 by red
Fabulous recipe. The sauce was awesome. I may even double the sauce for the next time I make as it is so delicious. I used just regular blue cheese instead of name brand Roquefort and added fresh mushrooms. This will be a family favorite. I am thinking this sauce would be great on any good cut of meat.

7 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 613

  • Total Fat: 50.8g
  • Cholesterol: 192mg
  • Sodium: 631mg
  • Total Carbs: 3.9g
  •     Dietary Fiber: 0.9g
  • Protein: 30.1g

VIEW DETAILED NUTRITION

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