Filet de Boeuf, Sauce au Roquefort (Beef Fillet with Roquefort Cream Sauce)
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Ingredients
- 600 g beef fillet
- 100 g roquefort cheese
- 150 ml double cream
- 100 ml beef stock
- 2 shallots, finely sliced
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 514 kcal
- Protein
- 38.1 g
- Carbohydrate
- 3.9 g
- of which sugars
- 2.7 g
- Fat
- 38.2 g
- of which saturates
- 20.1 g
- Fibre
- 0.5 g
- Salt
- 1.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the beef fillet into four thick steaks and season well.
- 2
Heat the olive oil in a frying pan until very hot and cook the steaks for 2-3 minutes on each side for medium-rare, or longer to your liking, then set aside to rest.
- 3
Add the shallots to the pan and cook for 3 minutes until softened.
- 4
Pour in the beef stock and let it bubble for 1 minute, scraping up any browned bits.
- 5
Stir in the double cream and crumble in the roquefort, simmering for 2-3 minutes until melted and slightly thickened.
- 6
Serve the steaks with the roquefort sauce spooned over.
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