Recipe for Roquefort Steak from the Beef section.
Roquefort SteakPosted by Olga at recipegoldmine.com 4/23/02 1:48:18 pm 1 (2 1/2 pound) porterhouse steak, cut 1 1/2-inches thick
6 tablespoons Roquefort
1 tablespoon dry sherry
1/3 cup Claret or Burgundy
Kitchen Bouquet and a pastry brush
Fresh ground black pepper Blend cheese and sherry to a smooth paste. Make small incisions 2 1/2 inches apart on both sides of the steak, cutting only halfway through. Pack the cheese paste into the slits; use it all, making more slits if needed. Paint one side of the steak with kitchen Bouquet (lightly but thoroughly) and broil 3 inches below heat for 4 minutes. Sprinkle cooked side of the steak with pepper, turn and paint the other side lightly with Kitchen Bouquet. Broil again for 3-4 minutes. Remove to a warmed platter and sprinkle lightly with more pepper. NO SALT! There's enough in the cheese. To the broiler pan juices, add Claret or Burgundy. Stir 1-2 minutes over medium heat to warm through, and pour over the steak.
We hope you enjoy your freshly made Roquefort Steak. This recipe came from Beef's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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