Steak with Roquefort Sauce
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Entrecôte Steak served with a cream Roquefort sauce and Fat Chips.
This recipe is only included because of my children - they like it. My own feeling is that any cook who includes Roquefort 'Sauce' and Fat Chips in their repetoire should definitely consider taking up a different hobby!
two thick (at least 2.5 centimetre/1 inch) entrecôte/sirloin steaks Picture
- Trim most of the fat off the steaks and season with a little coarsly ground pepper.
- Make the Roquefort Sauce by chopping the cheese into small pieces. Put the cream in a saucepan and heat until almost simmering. Stir in the cheese pieces until completely absorbed. Season with salt and pepper to taste Picture . Re-heat the sauce when required.
- Make the Fat Chips Recipe , and trim and steam the broccoli. Keep both warm while preparing the steaks.
- Put a thick-bottomed frying pan on a high heat. Salt the steaks. When the pan is very hot, put in a tespoonful of butter and when it has foamed add the steaks.
- Cook for one minute at a high heat, then turn the steaks and cook for another minute at a high heat. Reduce the heat and cook for another minute per side to deliver medium rare steaks. Picture .
- Serve the steaks immediately on hot plates along with the vegetables and some of the Roquefort Sauce. Zoom
Serve with: Fat Chips Picture and steamed broccoli shoots.
Recook Notes: Pics improved, courgettes removed
Categories: cmeat cbeef cmain Recipe Id: r540