At a Spanish themed party inspired by a Hemingway book, this recipe for Roquefort sauce became the star of the dish. Everyone LOVED it, and since that time, I often make it when I crave bold flavor. On many bistro menus in France, it appears beside a good steak, served with a powerfully, salty, rich finish that simply fits the need, even if some consider it overkill.
Roquefort Sauce-The Short Answer
The soul of the sauce is cheese, especially Roquefort, made from sheep’s milk, though it is entirely a matter of taste. Stilton, Gorgonzola, and Maytag blue are high-quality, fairly, soft choices that work equally well. I never bother trying commercially produced domestic cheese sold precrumbled for salads; it tastes inferior and fails to give the same creaminess. If bleu cheese feels strong, you can substitute whiskey for brandy or another liquor that is not sweet.
The real trick is how it is combined with meat. A tenderloin like filet mignon is usually too-lean and mildly flavored, but its tenderness is welcome, and its blandness is compensated by the sauce. I sometimes prefer strip or rib-eye steaks; they are chewier, more flavorful, with higher fat content you will notice right away. I have also tried a combination of butter, anchovy, soy, and ginger, and in that case, it does a fine job.
Ingredients
When I cook 2 steaks of beef like sirloin, rib, eye, or fillet, I always prepare the sauce first for deeper flavor.
- Melt 50gr unsalted butter with 2tbls olive oil or vegetable oil.
- Add 1 banana shallot, cut into quarters, and 4 thyme springs.
- Pour in 50m1 cognac or brandy to lift the pan flavors.
- Stir in 250m1 double cream or heavy cream.
- Fold in 80g Roquefort Caries or any blue cheese of your choice, crumbled until smooth.
For balance and finish:
- Season with salt, coarsely ground black pepper to taste.
- You may measure it as 2 tablespoons butter, 1 tablespoon olive oil, 1 cup heavy cream, and 3 ounces cheese for 4 5 ounce steak portions.
- Finish with ltbl chopped Chives and a fresh garnish of Italian flat leaf parsley.
Method & Cooking Guide
- Take the steak or steaks out of the fridge and leave for 1 hour before cooking.
- Heat a warm frying pan or skillet with 25g unsalted butter and vegetable oil or oil. Add salt and pepper to season.
- When the pan is hot and the butter is foaming, melt and fry. Quickly sear and cook on one side for 3 – 4 minutes, then turnover and continue cooking on both sides for 3 — 4 minutes or 5 minutes on each side, depending on desired doneness like medium rare or medium.
- Add the remainder with shallot and thyme, keep basting until almost cooked, then switch off the heat, remove, keep warm on a warm plate, let it rest and finish cooking for at least 4 minutes, and discard any burnt herbs.
- For the sauce, place on low heat, pour in cognac or brandy, and deglaze to loosen browned bits from the bottom.
- Let it gently reduce. If you feel brave, raise to high heat and carefully flame until the alcohol has evaporated.
- Add cream; when it starts bubbling, return to boil and stir until the liquid is thick enough to coat the back of a spoon.
- Mix cheese until the cheese is melted. If the sauce is too reduce, add a tbl of water.
- Mix well, spoon over or pour over, sprinkle chives, garnish with parsley, and serve on the side.
Nutrition
When I review the Nutrition and Facts per serving, I see that one portion of roquefort sauce delivers 613 Calories, 51g Fat, 4g Carbs, and 30g Protein. In Total, this is a dense and flavorful addition to any dish. For clarity, the base breakdown can feel as precise as counting words separated by commas: 12. The label also notes Servings Per Recipe: 4, which helps control portions in real kitchens like mine.
Here is how the % Daily Value appears in practical terms:
- 65% Fat, including Saturated 27g at 136%
- Cholesterol 192mg (64%) and Sodium 517mg (22%)
- Carbohydrate 1%, Dietary Fiber 1g (3%), Sugars 0g
- Protein 30g reaching 60%
- Vitamin C 38mg (42%), Calcium 229mg (18%)
- Iron 5mg (25%), Potassium 529mg (11%)
These Percent Values are based on a 2,000 calorie diet, yet Your daily values may be higher or lower depending your needs. From experience, I always remind readers that Nutrient information is not available for all ingredients. The Amount of each nutrient depends on the data and Information currently available for this sauce. If you are following a medically restrictive plan, please consult a doctor or registered dietitian before preparing the recipe for personal consumption.
