Directions
- 1Sear the steak in butter and oil.
- 2Season steak with salt.
- 3Season steak with pepper.
- 4Turn the steak regularly.
- 5Remove the cooked steak from the pan.
- 6Drain excess fat from the pan.
- 7Add chopped shallots to the pan and sauté.
- 8Add sliced mushrooms to the pan and sauté.
- 9Once cooked, return the steak to the pan with shallots and mushrooms, and flambé.
- 10Remove the steak from the pan and set aside.
- 11Add Roquefort cheese to the pan.
- 12Whisk the cheese until melted.
- 13Add veal stock to the sauce and reduce.
- 14Add cream to the sauce and mix until consistency is impeccable.
- 15Return the steak to the sauce and coat it well.
- 16Slice tomatoes and zucchini and arrange them in a cast iron skillet.
- 17Drizzle with olive oil.
- 18Season with pepper.
- 19Season with salt.
- 20Deep fry potatoes until golden brown.
- 21Drain and season the fries with salt and pepper.
- 22Arrange the cooked tomato and zucchini on a plate.
- 23Place asparagus on the plate next to the vegetables.
- 24Add the fries to the plate.
- 25Slice the steak diagonally and place it on the plate.
- 26Spoon the Roquefort sauce over the steak.
Ingredients
- 1 piece steak
- salt
- pepper
- shallots
- mushrooms
- roquefort cheese
- veal stock
- cream
- tomato
- zucchini
- olive oil
- asparagus
- potatoes
Equipment
pantongsknifeplatepotwhiskbowl
Tips
- Season steak lightly due to salty cheese.
- Turn steak regularly for even cooking.
- Slice steak diagonally for tenderness.
- Preheat oven to 3500F for vegetables.
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