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Roquefort – pears on steaks

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Ingredients for 4 servings:

  • 100 g cheese (Roquefort)
  • 1 tbsp butter
  • 4 tbsp cream
  • 2 tbsp Armagnac or Cognac
  • pepper, black
  • 4 beef fillets (180-200 g each)
  • 2 tbsp oil
  • 1 tbsp butter, salt
  • 2 pears, halved (can)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Crush the Roquefort, stir in the butter, cream, and Armagnac until creamy. Season with a little pepper. Pat the fillets dry. Heat the oil and butter in a pan. Fry the steaks over very high heat for 2 to 4 minutes on each side. Remove, season with salt and pepper, and place on a heatproof platter. Quickly heat the drained pears in the frying fat. Place them cut-side up on the steaks, fill with the cream cheese, and bake under the hot grill (or in the oven) until the cheese is slightly melted. Serve with white bread or toast and salad. Serve with a full-bodied red wine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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