Steaks With Roquefort Sauce
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"This recipe came to me when I was doing a Spanish themed party for a Hemingway book. Everyone LOVED the sauce so much I try to make it all the time. However, if you don't like bleu cheese, I wouldn't try it. I also substitute whiskey for the brandy, or any liquor that isn't sweet."
Original recipe yield: 4 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 20 Minutes
- Ready In:
- 35 Minutes
- Servings:
- 4
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INGREDIENTS:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 (5 ounce) beef sirloin steaks
- salt and coarsely ground black pepper to taste
- 2 tablespoons brandy
- 1 cup heavy cream
- 3 ounces Roquefort cheese, crumbled
- Italian flat leaf parsley, for garnish
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DIRECTIONS:
- Melt the butter and heat the oil in a skillet over high heat. Season steaks with salt and pepper, and quickly sear on both sides. Reduce heat to medium, and continue cooking steaks 5 minutes on each side, or to desired doneness. Remove from skillet and keep warm.
- Pour brandy into the skillet and stir to loosen browned bits from bottom. Stir in cream, and return to a boil. Cook and stir until sauce is thick enough to coat the back of a spoon. Mix cheese into the sauce until melted. Pour over the steaks to serve. Garnish steaks with parsley.
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