Roquefort Sauce for Steak or Chicken



  • 2 steak — sirloin, rib eye, fillet...
  • 80g Roquefort Caries — or a blue cheese of your choice
  • 250m1 double cream
  • 50m1 cognac
  • 1 banana shallot cut in quarters
  • 4 thyme springs
  • ltbl chopped Chives
  • 50gr unsalted butter
  • 2tbls of vegetable oil


Remove the steak from the fridge at least 1 hour before cooking.

In a warm frying pan add 25g of unsalted butter & the vegetable oil. Season with salt & pepper,

When the pan is hot & the butter is foaming fry the steak & cook on one side for 3 - 4 minutes the turnover and add remainder of butter, shallot & the thyme

Cook for another 3 — 4 minutes basting with the butter for medium rare. When the steak is almost cooked. Switch off the heat, remove the steak and place on a warm plate to rest & finish cooking - at least 4 minutes. Discard the butter, thyme and shallot from the frying pan.

Put the pan on a low heat, add the cognac and deglaze the pan to gently reduce the liquid, if feeling brave turn up the heat & carefully flame the cognac until the alcohol has evaporated.

Add the cream when it starts bubbling, remove from the heat and add the crumbled Roquefort, mix well until the cheese is melted.

If you see that the sauce is too reduce add a tbl of water.

Add the chives, season & spoon over the steak or serve on the side.