Beef with Roquefort (cote de boeuf with sauce Roquefort)

Pairing the blue cheese flavour of Roquefort with the meatiness of beef, the strong flavours of this dish will take your tastebuds to France without leaving your home.

• serves

  2

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

Best served with the Roquefort sauce poured on top.

Ingredients

• 1 kg cote de boeuf
• 120 g unsalted butter, divided
• 1 eschallot (French shallot), brunoise (see Note)
• 400 ml white wine
• 400 ml cream
• 200 g Roquefort cheese

Standing time: 30 minutes

Instructions

1. Take the cote de boeuf out of the refrigerator and allow to stand at room temperature for 15 minutes.
2. In a medium saucepan, melt 50 g butter then sauté shallot without colouring.
3. Add the white wine and reduce by half.
4. Add the cream and reduce by half.
5. Crumble the Roquefort and whisk into the cream until melted. Strain and keep warm.
6. Preheat oven to 200C. Heat an oven proof pan large enough for the cote de boeuf then melt butter. Sear cote de bouef on all sides. About 4 minutes per side.
7. Place the pan in the oven and roast the beef until a meat thermometer reads your desired doneness: Blue: 38°C; Rare: 48ºC; Medium rare: 52°C; Medium: 58°C; Medium well: 62°C; Well done: 68°C.
8. Remove from the oven, cover with foil and rest the beef for 15 minutes in a warm place.
9. Reheat sauce. Remove the foil on the beef and put the beef back in the oven for three minutes for a quick flash.
10. Carve the beef then pour some of the sauce on top and serve the rest of the sauce on the side.

Note

• Brunoise means to cut into very small, evenly sized pieces, about 3 mm dice.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Best served with the Roquefort sauce poured on top.