Grilled rib-eye steak with Roquefort sauce

Recipe from: 6/5/2002 12:00:00 AM
Ingredients 9
Servings 1


Serving Change
  • 6 x 200 g rib-eye steaks, grilled to your liking
  • 15 ml butter
  • 4 garlic cloves, crushed
  • 125 ml chopped flat-leaf parsley
  • 200 g Roquefort cheese
  • 250 ml cream
  • 125 ml sherry
  • salt and freshly fround black pepper
  • Parsnip purée, to serve


Heat butter in a saucepan, add garlic and cook for about half a minute.
Add parsley, Roquefort cheese, cream and sherry and simmer for 1 minute.
Season with salt and freshly ground black pepper to taste.
Serve with steak and parsnip purée.
To make parsnip purée, place cooked parsnips in a blender with milk and cream.
Blend until smooth.
Season with salt, pepper and nutmeg.

Read more on: beef  |  grill


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