This cheese is made exclusively in one small province in France. By law, only cheese from that region can be called Roquefort. It is considered by many cheese lovers to be one of the best blue-veined cheeses in the world. It’s a robust-tasting blue cheese, very sharp, rich and salty, with a pleasant aftertaste. Its unique taste comes from the fact that it is made from sheep’s milk, rather than cow’s milk. Great with hearty reds.
Serve with dessert wines and hearty reds like Merlot, Cabernet Sauvignon, and Zinfandel.
- 2 (6 ounce) filet mignon steaks
- 3 ounces Roquefort cheese
- 1/2 cup heavy whipping cream
- 1 tablespoon butter
- parsley (to garnish)
- Season filets with pepper to taste.
- Cut the cheese in small chunklets.
- Fry the steaks on high heat in the butter, (the way they were intended to be fried before cholesterol was invented); about 5 minutes per side for medium-rare, depending on the thickness.
- Heat the cream in a small saucepan on medium-high heat.
- Add the cheese as soon as the cream nears boiling and keep stirring in on medium-high heat; The sauce has to cook for about 5 minutes to reduce nicely; You should end up with a sauce with the consistency of very thick cream.
- Add chopped parsley for color.
- Put the steaks on plates and add a very generous ladlefull of sauce over the steaks- Eat- Bliss.