Main : Steak with Roquefort
Thursday, January 8th, 20091/4 cup of butter
1/2 cup of Roquefort cheese, crumbled
1-1/4 tablespoons of finely chopped watercress leaves or parsley
4 fillet or rump steaks
Sea salt and freshly ground black pepper to taste
To garnish
cooked mushrooms
watercress or parsley
Cream half the butter with the cheese and watercress or parsley.
Melt the remaining butter. Preheat the grill and place a piece of foil over the grid of the grill pan. Brush this with a little of the melted butter.
Put the steaks on the foil, brush with butter and season to taste. Cook for 1-2 minutes only, then turn and brush with the rest of the butter. Cook for a further 2-6 minutes, depending upon how well done you like your steak.
Top the steaks with the Roquefort mixture about 2 minutes before the end of the cooking time, so the cheese just starts to melt. Garnish and serve.
This recipe will make 2 servings.