We are starting to talk about if we should go out for Valentine’s Day this year or stay in for our traditional love dinner of grilled steak with a rich Roquefort Sauce.  Sometimes staying in doesn’t feel so special to us as we tend to eat pretty well, most evenings, while at home.  Then the thought of some of our favorite places to hit being crowded, the service not up to par not to mention the food since it is an extra busy night, and the new prices that seem to grace the Valentine’s menu, makes us think otherwise.


Roquefort Sauce

This recipe is definitely one that makes us swoon every time we enjoy it. Perfectly grilled steaks, in this case, we grilled some gorgeous rib eyes and a rich and creamy sauce definitely puts a smile on our faces. The first time we enjoyed a very decadent Roquefort sauce was during our first trip to Paris together, which happened to be on Valentine’s Day.

We (or I should say I) tend to search high and low for the perfect little bistros when in Paris. Off the beaten path, tucked down a dark alley kind of place, when you walk up you only see locals and the aromas coming through the door being opened and closed, completely draws you in. This particular trip we found the perfect bistro, Au du Garmin (which has since closed).  We loved it so much that we ate there four times during that trip, and every time we enjoyed the steak with Roquefort Sauce served with crispy potatoes.

We may not be in Paris now, but this recipe is almost 100% like being in that little bistro enjoying a glass of wine and dinner with my love!

Roquefort Sauce

Roquefort Sauce

Yields 2

5 minPrep Time

5 minCook Time

10 minTotal Time

Save RecipeSave Recipe


  • 1 tablespoon salted butter
  • 1/4 cup heavy cream
  • 4 ounces roquefort cheese

How To

  1. In a heavy bottomed saucepan bring the butter and heavy cream to a boil. Reduce the heat to low, stirring until slightly reduced, about 3 minutes. Remove from the heat.
  2. Stir in half of the cheese into the cream mixture until smooth. Let cool slightly.
  3. Crumble in the remaining cheese and stir. You want the sauce to be thick and chunky.
  4. Serve over grilled steaks.



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