We are starting to talk about if we should go out for Valentine’s Day this year or stay in for our traditional dinner of love, grilled steak with a rich Roquefort Sauce. Sometimes staying in doesn’t feel as special since we tend to eat pretty well, most evenings when we cook at home. Then the thought of some of our favorite places being crowded, the service not up to par not to mention the food quality since it is an extra busy night makes us think otherwise. Most likely we will be home, enjoying a nice bottle of wine and this indulgent Roquefort Sauce recipe.
This recipe is definitely one that makes us swoon every time we enjoy it. The first time we enjoyed a very decadent Roquefort sauce was when we went to Paris together for the first time which also happened to be over Valentine’s Day. I tend to search high and low for the perfect little bistros or cafes when traveling. Off the beaten path, tucked down a dark alley and when you walk up to the window you only see locals. The aromas coming through the door as it is being opened and closed, completely draws you in. This particular trip we found the perfect bistro, Au du Garmin in the Marais, unfortunately, it has since closed and now is an over priced dress shop. We loved that little spot 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 makes us feel as if we are in that little bistro enjoying a glass of wine with our steak dinner.
- Use Roquefort cheese and even splurge a little if you can afford to. It really does make the difference as the flavor if more acidic and pungent which cuts through the fat in the beef.
- Do not use domestic blue cheese, it just does not work at all. It tends not to melt evenly and the flavor is too mild.
- Bring the cheese to remove temperature as it will blend together with the cream and butter more smoothly
What to Serve Roquefort Sauce With?
- Beef, this sauce is meant for a beautiful cut of beef. I prefer to serve it with a grilled rib eye or a perfectly pan fried filet mignon.
- 1 tablespoon unsalted butter
- 1/4 cup heavy cream
- 4 ounces Roquefort cheese, room temperature
- kosher salt
- fresh cracked black pepper
- In a heavy bottomed saucepan bring the butter and heavy cream to a low boil over medium heat. Watch closely to prevent burning.
- Reduce the heat to low, stirring until slightly reduced, about 3 minutes. Remove from the heat.
- Mix in half of the cheese and stir until smooth.
- Remove from the heat and let cool slightly.
- Crumble in the remaining cheese and gently fold. You want the sauce to be thick and chunky.
- Serve with steaks.
This rich roquefort steak sauce is great with all steaks but especially a pan seared filet or a grilled rib-eye.