Roquefort Steak

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  • 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


  1. 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.
  2. Pack the cheese paste into the slits; use it all, making more slits if needed.
  3. Paint one side of the steak with kitchen Bouquet (lightly but thoroughly) and broil 3 inches below heat for 4 minutes.
  4. Sprinkle cooked side of the steak with pepper, turn and paint the other side lightly with Kitchen Bouquet. Broil again for 3-4 minutes.
  5. Remove to a warmed platter and sprinkle lightly with more pepper. NO SALT! There's enough in the cheese.
  6. To the broiler pan juices, add Claret or Burgundy. Stir for 1 to 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.

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