QiMeal
Steak Roquefort
Steak Roquefort · ready in 30 min · 4 servings · 620 kcal per serving · medium · 6 ingredients
Juicy pan-seared beef filets are crowned with a luxurious Roquefort cream sauce that melts into a bold, savory finish with a hint of pepper and fresh herbs.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- kcal
- 620
- Difficulty
- medium
Ingredients · 4 servings
- 120 gRoquefort cheese
- 240 gHeavy whipping cream
- 80 gButter
- 5 gPepper
- 10 gParsley
- 4Beef filet steaks
Equipment
stovetop, chef knife, cutting board, ladle, saucepan, skillet, tongs, wooden spoon
Instructions
- Prep ingredients
Gather steaks, Roquefort cheese, cream, butter, pepper, and parsley; pat steaks dry, chop parsley, and set out a skillet and saucepan. · 5 min
What to look for: even pepper coating
- Season steaks
Season the steaks evenly on all sides with the pepper. · 3 min
What to look for: small even chunks
- Sear steaks
Melt the butter in a skillet over high heat, add the steaks, and sear until well browned on both sides. · 10 min
When it is done: Medium-rare beef feels springy and reaches about 54–57°C internally.
- Warm cream
Heat the heavy whipping cream in a small saucepan over medium heat until hot but not boiling. · 4 min
What to look for: steam rising
- Make sauce
Add the Roquefort cheese to the hot cream and stir over medium heat until melted and reduced to a thick, smooth sauce. · 5 min
What to look for: thick and glossy
- Finish sauce
Stir the chopped parsley into the sauce for color and freshness. · 1 min
What to look for: green flecks throughout
- Plate and serve
Place the steaks on plates and spoon a generous amount of Roquefort sauce over each steak before serving. · 2 min
What to look for: sauce generously coating steak
Nutrition (per serving)
| kcal | 620 |
|---|---|
| Protein | 38 g |
| Carbohydrates | 4 g |
| of which sugars | 1 g |
| Fat | 52 g |
| of which saturated | 28 g |
| Fibre | 0 g |
| Sodium | 820 mg |
Nutri-ScoreE
Allergens
Contains: milk
Storage and reheating
- Fridge: up to 2 days
- Freezer: not recommended
Ingredient substitutions
Roquefort cheese
- Gorgonzola cheese: Choose dolce style for smoother melting
- Blue Stilton: Slightly stronger flavor than Roquefort
Heavy whipping cream
- Half and half: Reduce slightly longer for thickness
- Crème fraîche: Adds slight tang
Butter
- Ghee: Higher smoke point
- Olive oil: Use mild olive oil
Pepper
- White pepper: Gives cleaner look in sauce
Parsley
- Chives: Mild onion aroma
