- 1 (2 1/2 pound) porterhouse steak, cut 1 1/2-inches thick
- 6 tablespoons Roquefort
- 1 tablespoon dry sherry
- 1/3 cup Claret or Burgundy
- Kitchen Bouquet and a pastry brush
- Fresh ground black pepper
- Blend cheese and sherry to a smooth paste. Make small incisions 2 1/2 inches
apart on both sides of the steak, cutting only halfway through.
- Pack the cheese
paste into the slits; use it all, making more slits if needed.
- Paint one side
of the steak with kitchen Bouquet (lightly but thoroughly) and broil 3 inches
below heat for 4 minutes.
- Sprinkle cooked side of the steak with pepper, turn and paint the other
side lightly with Kitchen Bouquet. Broil again for 3-4 minutes.
- Remove to a warmed platter and sprinkle lightly with more pepper. NO SALT!
There's enough in the cheese.
- To the broiler pan juices, add Claret or Burgundy. Stir for 1-2 minutes
over medium heat to warm through, and pour over the steak.
Posted by Olga at Recipe Goldmine 4/23/02 1:48:18 pm.