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    Steakhouse Steaks with Roquefort Chive Sauce

    Source of Recipe

    From "Barefoot Contessa: How Easy is That?" by Ina Garten

    Recipe Introduction

    "What is it that makes the steak you get at a good steakhouse so delicious? Of course, it's usually very good-quality meat that's been aged well, but it's also that crusty exterior that's perfectly seasoned and not burnt, with a tender, juicy interior that tastes of nothing but great steak. The secret? They're pan-roasted, not grilled. My friends say these are the best steaks they ever ate."

    List of Ingredients

    ◦ 4 (2-inch-thick) filets mignons, tied (10 ounces each)
    ◦ 2 tablespoons vegetable oil
    ◦ 2 tablespoons fleur de sel
    ◦ 2 tablespoons cracked black peppercorns
    ◦ 4 tablespoons ( stick) unsalted butter, at room temperature
    ◦ Roquefort Chive Sauce (recipe follows)


    Preheat the oven to 400 degrees.
    Heat a large cast-iron skillet over high heat for 5 to 7 minutes.

    Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the salt and pepper.

    When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side. (Be sure the cooking area is well ventilated.) You'll probably need about 3 turns to sear the sides and about 10 minutes total.

    Remove the pan from the heat and arrange all the filets flat in the pan. Top each with a tablespoon of butter, then place the pan in the oven. Cook the filets for 8 to 12 minutes to 120 degrees for rare and 125 degrees for medium-rare. Remove the steaks to a platter, cover tightly with aluminum foil, and allow to rest for 5 to 10 minutes. Remove the string and serve plain or topped with Roquefort Chive Sauce.

    Serves 4

    Roquefort Chive Sauce:

    ◦ 1 cups heavy cream
    ◦ 2 ounces Roquefort cheese, crumbled (4 ounces with rind)
    ◦ teaspoon kosher salt
    ◦ teaspoon freshly ground black pepper
    ◦ 1 tablespoon chopped fresh chives

    Pour the cream into a small heavy-bottomed saucepan and bring to a boil over medium-high heat. Simmer for about 20 minutes, stirring occasionally, until the cream is reduced by half and is thickened.

    Off the heat, add the Roquefort and stir until melted. Add the salt and pepper and taste for seasonings. Stir in the chives.
    Spoon the warm sauce over the steaks.

    Makes cup




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