Entrecôte steak with Roquefort nut butter

Entrecôte steak with Roquefort nut butter

Total: 10 Min. | Active: 10 Min.
gluten-free, Low Carb
Nutritional value / people: 569 kcal
, Fat: 36 g
, Carbohydrate: 1 g
, Protein: 60 g

The most tender entrecôte you have ever eaten: so creamy yet packed with flavour that your mouth will be watering in anticipation. The ingredients go together perfectly: the green-tinged marbling of the blue cheese combined with the distinctive taste of the walnuts and fresh herbs gives the meat that certain "je ne sais quoi" – there really is nothing quite like it!


4 people


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30g Roquefort
70g butter, soft
20g walnuts, finely chopped, toasted
2 sage leaves, finely chopped
2sticks flat-leaf parsley
1pinch salt
a little pepper
4 Fine Food Angus Sirloin Steak
1tsp salt
a little pepper
oil for frying
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How it's done

Mash the Roquefort and butter with a fork. Add the nuts, sage and parsley, season and stir until smooth. Season the meat. Heat the oil in a frying pan and fry the meat for approx. 3 ½ mins. on each side (à point).

Good to know
Serve: Serve the entrecôte with the Roquefort nut butter.

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