Steak Roquefort
Indulge in the decadent flavors of Steak Roquefort, a gourmet dish that pairs tender, perfectly seared steaks with a rich and creamy Roquefort cheese sauce. This elegant recipe features ribeye, filet mignon, or sirloin steaks seasoned simply with salt and pepper, seared to perfection, and enhanced with a luscious sauce made from dry white wine, heavy cream, and the bold, tangy notes of Roquefort cheese. A touch of finely chopped shallots adds depth, while fresh parsley lends a pop of color and freshness. Ready in just 40 minutes, this recipe is perfect for special occasions and date nights, offering a restaurant-quality meal at home. Serve alongside roasted vegetables or buttery mashed potatoes to elevate the experience and let the creamy Roquefort sauce shine.
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Recipe Information
Ingredients
- 4 pieces Steak (ribeye, filet mignon, or sirloin)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 small, finely chopped Shallot
- 1 cup Dry white wine
- 1 cup Heavy cream
- 100 grams Roquefort cheese
- 2 tablespoons, chopped Fresh parsley (for garnish)
Instructions
Remove the steaks from the refrigerator about 30 minutes before cooking to allow them to come to room temperature.
Season both sides of the steaks with salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil.
Sear the steaks for 3-5 minutes per side (depending on desired doneness, e.g., medium-rare or medium). Once cooked to preferred doneness, remove the steaks and set them aside on a plate, tented with foil to keep warm.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the finely chopped shallot and cook until softened, about 2 minutes.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes to reduce slightly.
Lower the heat and stir in the heavy cream. Allow the sauce to simmer gently for 3-4 minutes.
Crumble the Roquefort cheese into the sauce and stir until melted and smooth. Taste and adjust seasoning if necessary.
Return the steaks to the skillet for 1-2 minutes to warm through and coat slightly in the sauce.
Plate the steaks, pouring some of the Roquefort sauce over the top. Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
2118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.6 g | 232% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 3654 mg | 159% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 5.9 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 592 mg | 46% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 791 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
