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

USMETRIC

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

READ REVIEWS (22)

DIRECTIONS

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.

Wine Tip

Try with a California Cabernet Sauvignon or Merlot.

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REVIEWS

MORE MEMBER REVIEWS

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

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

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

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