June 05, 2026
Roquefort Sauce Creamy Blue
Serves: 4 | Prep: 15 min | Cook: 20 mi
Ingredients:
Roquefort Sauce
- 2 Tablespoons Butter
- ¼ Cup Shallot Diced
- 1 Tablespoon All purpose flour
- ¾ Cup Heavy Cream
- 3 ounces Blue Cheese crumbled, plus more for garnish
For the Steak
- 2 Tablespoons Butter
- 2 Steaks (New York, Ribeye or Filet Mignon)
- ½ teaspoon Kosher salt
- ¼ teaspoon Freshly ground black pepper
Directions:
- Bring steaks to room temperature, allow at least 30 minutes. Preheat oven to 400 degrees.
- For the Roquefort Sauce: Melt 2 Tablespoons butter in a sauce pan over medium heat. Once butter is melted and bubbles have subsided, add the diced shallot and cook until tender, about 2 minutes. Add the flour and whisk until smooth. Cook about 1 minute, stirring, until the flour is starting to have a nutty flavor and is turning slightly golden. Stir in the cream and whisk until smooth and starting to thicken. Stir in the crumbled cheese and whisk until melted. Remove from heat, keep warm and cook the steak.
- Pan sear the steaks: Add butter to a cast iron skillet. Melt butter over medium high heat. Once the butter is melted and bubbles have subsided, add the steaks. Sear until golden browned on one side, about two minutes, then turn and sear on the other side. Transfer the skillet to oven and cook until internal temperature reaches desired doneness. Remove the steaks to a cutting board and tent with foil and let rest 10 minutes. Slice immediately, against the grain and serve. Spoon a couple of dollops of the Roquefort Sauce onto a plate. Add a few slices of the steak.