Pan Seared Rib Eye Steak Roquefort Sauce

A top tender cut brings out the natural flavors of beef; serve with a creamy and tasty cheese sauce, steak with Roquefort is “a full body recipe”, and makes this dish a French classic.

Preparation Time: 5 minutes          Cooking Time: 10 minutes           Serve: 2

Ingredients
2 rib-eye steaks, cut 1-inch thick
1 clove garlic, chopped
½ cup veal stock
¼ cup red wine
¼ cup Roquefort cheese, crumbled
¼ cup whipping cream
Pepper, to taste (salt will come from the cheese)

Preparation Steps:

Heat a large nonstick skillet for a minute over medium. Combine garlic and pepper. Press evenly both sides of each steak. Place the steaks in skillet. Cook for three minutes on each side for medium rare; turn occasionally. Remove the steaks from skillet; keep warm.

In same skillet, degrease the pan; add wine and stock, increase heat to medium-high. Cook and stir for a minute, add the cheese; whisk to dissolve and cook for 3 minutes. Add the whipping cream and reduce for 3 minutes. The Roquefort sauce should coat the back of a spoon. Adjust seasoning if desired and spoon sauce over the beef tenderloin steaks.