Entrecôte steak with Roquefort nut butter

Name: Entrecôte steak with Roquefort nut butter
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 30 g blue cheese (e.g. Roquefort); 70 g butter; 20 g walnuts; 2 sage leaves; 2 stick flat-leaf parsley; 4 beef entrecôtes; oil; 1 pinch salt; a little pepper; 1 tsp salt

Total: 10 min. | Active: 10 min.

gluten-free, Low Carb

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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!

Fine Food

Ingredients

for 4 person

30 g	blue cheese (e.g. Roquefort)
70 g	butter, soft
20 g	walnuts, finely chopped, roasted
2	sage leaves, finely chopped
2 stick	flat-leaf parsley
1 pinch	salt
a little	pepper
4	Fine Food Angus Sirloin Steak
1 tsp	salt
a little	pepper
	oil for frying

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).

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