Steak a la Roquefort

Steak A La Roquefort

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Lynette !


This is a decadent recipe. Sometimes I grill my steaks because our weather is grill ready most of the time....of course sometimes it is 90 + degrees, so I'd rather stay in the air conditioning! The steaks work either way. The sauce is the star here. But quality meat is a must.


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10 Min
20 Min
Stove Top


  • 4
    new york strip steaks or ribeye steaks (8 ounce each, 1 1/2 inches thick)
  • 1/4 tsp
  • 1/8 tsp
    black pepper
  • 2-3
    shallots, chopped
  • 1 Tbsp
    butter, melted
  • 1/3 c
    chablis or other dry white wine
  • 1 c
    whipping cream
  • 1/2 c
    roquefort cheese
  • 3
    green onions, chopped
  • 1/2 c
    pecan halves, toasted and chopped

How to Make Steak a la Roquefort


  1. Sprinkle steaks with salt and pepper. Cook the steaks in a large skillet over medium heat for 6 to 8 minutes on each side, or until desired degree of doneness. Remember, they will continue to cook for a bit after you remove them from the heat! Remove the steaks to a serving platter, set aside, and keep warm.
  2. Discard the drippings in the skillet. Saute the shallots in butter in the same skillet over medium heat for 1 minute. Add the wine. Cook, stirring constantly, until reduced to 2 tablespoons.
  3. Stir in the whipping cream. Cook, stirring constantly for 3 to 5 minutes or until the mixture is thickened and bubbly. Add the Roquefort cheese and green onions; cook stirring constantly, until the cheese melts. Spoon the sauce over the steaks and sprinkle with the pecans.

Printable Recipe Card

About Steak a la Roquefort

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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