Roquefort steak
Roquefort steak recipe in the beef category
Recipe ingredients:
- 1, 2 1/2 pounds, 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
Recipe method:
- 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 to 4 minutes. Remove to a warmed platter and sprinkle lightly with more pepper.
- To the broiler pan juices, add Claret or Burgundy.
- Stir 1 to 2 minutes over medium heat to warm through and pour over the steak.