Seared Rib Eye Steaks with Roquefort Butter
The robust flavour of Roquefort cheese goes a long way in this butter, which forms a quick sauce as it melts over the hot steaks. If beef rib eye medallions are hard to find, use any other grilling steak.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 526 |
| pro | 50 g |
| total fat | 35 g |
| sat. fat | 16 g |
| carb | 1 g |
| fibre | trace |
| chol | 148 mg |
| sodium | 573 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 26% |
| vit A | 12% |
| vit C | 5% |
| folate | 10% |
Suggested Recipes
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6 rib eye grilling medallions, 1-1/2 inches (4 cm) thick
1/2 tsp (2 mL) each salt and pepper
1 tbsp (15 mL) vegetable oil
Roquefort Butter:
1/2 cup (125 mL) crumbled roquefort or other strong blue cheese
1/4 cup (50 mL) butter, softened
2 tbsp (25 mL) minced shallot
2 tbsp (25 mL) chopped fresh parsley
1 tsp (5 mL) finely grated lemon rind
1 tsp (5 mL) lemon juice
Preparation:
Roquefort Butter: In bowl, mash together Roquefort cheese, butter, shallot, parsley and lemon rind and juice. Scrape onto plastic wrap and roll up tightly to form 2-inch (5 cm) wide log; twist ends to seal. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or overwrap in foil and freeze for up to 3 weeks; thaw in refrigerator for 30 minutes.)
Sprinkle steaks with salt and pepper. In large skillet or grill pan, heat oil over medium-high heat; fry steaks, turning once, until medium-rare, about 5 minutes per side, or until desired doneness. Transfer to platter; tent with foil and let stand for 5 minutes. Transfer to plates; slice Roquefort Butter into rounds and place on steaks.
Additional Information
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Tip: This flavourful butter is also fantastic on baked potatoes and broiled portobello mushrooms. Or toss it with hot pasta, or spread it on toasted slices of baguette.
Tags:
Source
Canadian Living Magazine: March 2006
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