Steak Roquefort is a real treat and chateaubriand cut from the thickest part of the fillet makes it even more so. Our Roquefort butter will impress with its robust flavour and glossy sheen.
- Serves 2-3
- Preparation time 10 mins
- Cooking time 30 mins
- 1Chateaubriand
- 1 tbsp olive oil
- Salt and pepper
- 25g Roquefort cheese
- 40g unsalted butter
- Make the Roquefort butter by mashing the cheese, butter and black pepper (no salt) together, form into a roll then chill in a refrigerator.
- Heat the olive oil in a hot frying pan and brown the Chateaubriand all over; season and place in a preheated oven at 190°C/Fan 170°C/Gas 5 and cook to your liking.
- Remove to a carving board, cover, and then rest for 10 minutes before cutting into thick slices.
- Top each Chateaubriand slice with a thin pat of blue cheese butter.
- Serve with salad and sautéed potatoes.
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Traditional Chateaubriand£35.50
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