50g unsalted butter, softened, plus 10g extra
50g Roquefort cheese (we substituted Welsh goats cheese, brilliant)
1 shallot, chopped finely
3 tbsp Marsala or port (we used Marsala)
150ml beef or chicken stock (we used chicken)
2 tbsp creme fraiche
6 fillet steaks
a little olive oil and butter
handful of chopped toasted walnuts, flaked almonds and pinenuts (I had no walnuts)
Mash the butter and cheese till smooth, or if you prefer, put in a small plastic bag and knead together through the plastic. Shape or press into 4 or 5 pieces, and refrigerate.
In the remaining butter in a small pan, fry the shallot for 3–4 minutes till transparent but not brown. Add the Marsala and reduce to a syrup, then the stock and reduce again to a syrupy consistency — it should be about 3 tbsp, bubbling with small tight bubbles. Set aside, still in the pan, and cover.
Season the steaks and fry for about 3 minutes per side in the oil and butter
Set aside to rest while you finished the sauce by bringing the reduced juices to the boil, then lowering the heat so the sauce stays warm but does not boil. Whisk in the butter-cheese mixture piece by piece to make a thickish, glossy sauce. Whisk in the creme fraiche.
Slice each steak on the diagonal into 3 thick slices and pour over the sauce. Sprinkle with the nuts and parsley and serve at once.Print This Post
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