Sirloin Steak with Roquefort Sauce

Roquefort sauce is so very easy to make.  Steak is my all time favourite food to eat.  For me it has to be cooked medium-rare  - more on the rare side than the medium.
I personally don't like to have any sauce served with mine. Just simple steak, chips, Portobello mushrooms, tomato and either peas or salad and I'm happy.
I pour a little red wine into the pan after the steak has been removed let it simmer for a few secs (it removes any of the nice cooking bits on the bottom of the pan) and I then pour it over my steak - am very particular about that having to happen!

Paul (the husband) loves to cover his steak with Roquefort sauce. He had in in a restaurant and I tasted it, it was okay, but quite runny and not too much going on in the way actual Roquefort!
I had a go at making it myself and made it up as I went along and I've made it the same way since.

Print Recipe

You will need:
1 Knob of Butter
1 Small Red Onion or a Shallot, chopped (I do usually use a shallot but didn't have any last night when I made it).
100g of Roquefort Cheese cut into small cubes so it melts quicker.
150ml of Double Cream (Heavy cream I think they call it in the US)?
2 Teaspoons of Brandy
 
How to do it:

In a small saucepan melt the butter over a low heat and add the onion. Saute until soft but not coloured. Turn the heat up and add the Brandy, stirring for a minute.
Turn the heat back down and add the Roquefort and stir with a wooden spoon when it starts to melt add the cream. Don't be tempted to use single cream (it must be double) or it will split when being cooked.

Don't let it boil. Stir until heated through and serve immediately.



The finished Roquefort sauce.



Jan's steak cooked to perfection!

9 comments

  1. That steak looks lovely Jan, I am with you on the no sauce front. My OH had been dying for a steak and next week when all his dental work is completed I will have to treat him to a nice rare steak.

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  2. Jan, the photos capture your meal wonderfully and Paul was fed very, very well...extra place setting for me next time?

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  3. I am with you, Angela and Jan - no sauce for me. I, too, like mine medium-rare, on the rare side. Although I am thinking that the roquefort sauce would be good, maybe spread on potatoes or toast? Or fresh vegs. MMmmmm. And you are right Jan, double cream for you all equals heavy whipping cream for us! Much love - Raquel XO

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  4. Oh boy, that sounds yummy! Can't wait to try that!

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  5. Hey, Jan, could you please post that on the Zaar? I'd love to save that to my cookbooks for the next time we grill a steak!

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  6. I'm not really a huge fan of steak, but I have to admit that looks really good, and your sauce looks and sounds delish.

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  7. Steak, yum! That sauce sounds great!

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  8. I will have to try a Roquefort sauce with my steak the next time. That looks like a really good meal!

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  9. OMG that looks fabulous! You have just reminded me that I used to make pan-fried fillet steak medallions with a roquefort sauce very much like this one - and now I can't imagine why I haven't made it for so long!!

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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