How to Make Roquefort Sauce for Steak – Blue Cheese Sauce Recipe + Steak Cooking Temperatures
Looking for the perfect blue cheese sauce to take your steak to the next level? This creamy Roquefort sauce pairs beautifully with any cut of beef, especially a well-seared Angus steak. In this guide, you’ll learn how to make an authentic Roquefort sauce at home, plus how to cook your steaks to the ideal doneness with exact internal temperatures. Whether you like your steak rare, medium-rare, or well-done, we’ve got chef-approved tips to help you nail it every time.
Ingredients for Steak with Roquefort Sauce
Every ingredient counts, so aim for freshness and variety. Here’s the complete list to gather before you start:
- 3 black Angus beef steaks, about 400g each
- 200g crumbled Roquefort cheese
- 300ml heavy cream (35% fat)
- 60ml cognac (optional)
- 80ml dry white wine
- 2 shallots, peeled and finely sliced
- 2 garlic cloves, peeled and minced
- 40g unsalted butter
- 50ml demi-glace or beef stock (optional)
- Fine salt and freshly ground black pepper
Prepare all your ingredients in advance to ensure smooth cooking.
Essential Chef’s Tools: The Importance of Good Kitchen Knives
Having quality kitchen knives changes everything: clean cuts, safety, and joy in cooking. I use knives with textured, ergonomic handles that stay secure even with wet hands, perfectly balanced for precision. — Michel Dumas
With the right tools, you can finely slice vegetables, meats, and herbs effortlessly and safely.
How to Finely Slice Shallots for the Sauce Base
Shallots are essential to the sauce’s flavor base. Cut them in half, remove the germ if needed, then slice very thinly. Use a paring knife for precision and safety—its sharp, narrow blade minimizes finger risks. A few careful passes and your shallots are ready to cook.
Remember to tuck your fingertips in a “claw grip” to guide the knife safely.
Preheat and Sear the Steaks Perfectly
Heat your pan or griddle over very high heat. Sear the Angus steaks 3 to 4 minutes per side until you get a beautiful brown crust while keeping the center pink and juicy. Visual inspection works well, but adjust the time based on steak thickness. Once cooked, set steaks aside and start the sauce.
Guideline for 3 cm thick steaks:
- 3 minutes per side for rare (bleu)
- 4 minutes per side for medium
Use a meat thermometer if you want precision.
Steak Cooking Temperature Guide (with Thermometer)
Use an instant-read meat thermometer inserted into the thickest part of the steak (avoid bones and fat). Let the steak rest 5 minutes after cooking — the temperature will rise slightly during resting.
| Doneness | Internal Temp °C | Internal Temp °F | Description |
| Bleu (Very Rare) | 45–49°C | 115–120°F | Very red, cool inside, just seared |
| Rare (Saignant) | 50–52°C | 122–125°F | Warm red center, very juicy |
| Medium Rare | 54–57°C | 130–135°F | Warm red center, tender, flavorful |
| Medium | 60–63°C | 140–145°F | Pink center, firmer texture |
| Medium Well | 65–67°C | 150–155°F | Slight pink, drier texture |
| Well Done | 70°C+ | 160°F+ | Fully cooked, no pink, firm |
Tips for Using a Meat Thermometer:
- Always insert the thermometer in the thickest part of the steak.
- Avoid touching bone or fat for accurate reading.
- Remove steak 2-3°C below target temp; it will continue cooking while resting.
- Rest steak at least 5 minutes under foil before slicing to keep juices inside.
More Flavor‑Packed Recipes to Explore
- Craving ultra-creamy sauces? This Creamy Roquefort Sauce with Chicken Tenderloin has the same indulgent texture—perfect with poultry.
- Love bold and cheesy pasta? Check out the Ultimate Guide to Homemade Pasta Recipes for rich, saucy pasta ideas.
- Want a simpler cheesy yet peppery pasta? Our Easy Cacio e Pepe Recipe delivers maximum flavor with minimal effort.
- Hosting a dinner? Serve alongside Marry Me Chicken — chicken with a lush sauce that feels gourmet.
- Looking for something lighter? Try a chilled Greek Pasta Salad with Oregano Vinaigrette for a refreshing side.
- More recipes this cheesy and decadent? Explore all sauce options in our Sauces & Condiments Roundup.
Roquefort Sauce: The Essential Complement to Elevate Your Steak
Here’s everything you need for a rich and flavorful Roquefort cheese sauce:
- 200g crumbled Roquefort
- 300ml heavy cream (35% fat)
- 60ml cognac (optional)
- 80ml dry white wine
- 2 shallots, thinly sliced
- 50ml demi-glace or beef stock (optional)
- Freshly ground black pepper
Start by gently melting the shallots in butter.
If you like, add a splash of cognac and flambé it. Pour in the white wine and let it reduce almost completely. Add the demi-glace and reduce by half. This concentrates the flavors and builds a deep sauce base.
Reducing the Sauce Base
For a restaurant-quality sauce at home, cook uncovered on low heat without burning shallots or evaporating too fast. Stir often and watch carefully: the base should thicken and soak up the cognac and wine aromas. Remove from heat once the sauce coats the back of a spoon.
High heat risks bitterness—take your time and keep an eye on it.
Incorporating Roquefort and Cream
Gradually add the Roquefort cheese off the heat, whisking to melt it evenly. Pour in the cream and stir constantly to create a smooth, glossy texture. Continue cooking gently over low heat without boiling until the sauce is homogeneous and coats well.
If the sauce splits, whisk off heat adding a splash of cold cream, then warm gently.
Seasoning Before Serving
Taste your sauce and adjust pepper and salt carefully. Roquefort is naturally salty, so go easy on salt! Keep the sauce warm without boiling to prevent it from separating.
Final Steak Cooking and Resting Timing
If needed, give your steaks a final quick sear on high heat to refresh the crust. Let them rest 4 to 5 minutes off the heat under foil. This resting period lets juices redistribute for a tender, juicy result.
Why rest? Cutting too soon makes the juices run out, leaving dry meat.
Plating and Final Presentation
On warm plates, start with a bed of parsley-seasoned potatoes. Add some asparagus drizzled with melted butter and arrange colorful tomato wedges around. Place your hot steak at the center and generously spoon the Roquefort sauce over. Sprinkle with chopped fresh parsley for the finishing touch.
Recipe Variations and Ingredient Substitutions
No black Angus? Use ribeye, sirloin, or even chicken breasts. Replace Roquefort with Bleu d’Auvergne, Gorgonzola, or Saint-Agur for a milder flavor.
For vegetables, any potatoes work—choose your favorites or seasonal varieties. Swap asparagus for green beans or fresh peas for a spring touch.
Chef’s Tips and Tricks
- Use milk instead of cream for a lighter sauce
- For a thicker sauce, add 10g beurre manié (butter mixed with flour)
- Bring meat to room temperature 20 minutes before cooking for even doneness
- Keep vegetables warm in a low oven at 80°C (175°F) while finishing the sauce
- A fresh grind of black pepper just before serving enhances flavors
FAQ – Frequently Asked Questions
Can I prepare Roquefort sauce ahead of time?
Yes, prepare it up to one hour before and keep warm over low heat or in a bain-marie.
What if my sauce is too salty?
Add a little cream or milk, or drop in a small raw potato piece to absorb excess salt.
How do I keep the steak tender after cooking?
Always respect a resting time of at least 5 minutes under foil.
Can I substitute cognac?
Yes, try another light spirit like Armagnac, mild whisky, or simply add more white wine.
Does this recipe work with unpasteurized blue cheese?
Absolutely, but adjust seasoning as the flavor will be stronger.
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How to Make Roquefort Sauce for Steak – Blue Cheese Sauce Recipe + Steak Cooking Temperatures
Ingredients
For the steaks
- 3 Angus steaks approx. 400g each
- 40 g unsalted butter
- Salt and freshly ground pepper
For the Roquefort sauce
- 200 g Roquefort cheese crumbled
- 300 ml heavy cream 35% fat
- 60 ml cognac optional
- 80 ml dry white wine
- 2 shallots finely sliced
- 2 garlic cloves minced
- 50 ml demi-glace optional
- Pepper to taste
Instructions
Prepare the Steaks:
- Sear steaks 3–4 min per side in hot butter for a nice crust. Adjust based on thickness and doneness preference (use a meat thermometer if needed). Set aside to rest under foil for 5 minutes.
Make the Sauce Base:
- Sauté shallots and garlic in butter over medium-low heat. Optional: flambé with cognac. Add white wine and reduce almost completely. Stir in demi-glace and reduce by half again.
Finish the Sauce:
- Off heat, whisk in Roquefort until melted. Add cream and cook gently, stirring constantly, until smooth and velvety. Season with pepper (go easy on salt).
Plate and Serve:
- Serve steaks with roasted potatoes or greens. Generously pour Roquefort sauce on top. Garnish with fresh parsley if desired.
Video
Notes
Chef’s Tips and Tricks
Use milk instead of cream for a lighter sauce
For a thicker sauce, add 10g beurre manié (butter mixed with flour)
Bring meat to room temperature 20 minutes before cooking for even doneness
Keep vegetables warm in a low oven at 80°C (175°F) while finishing the sauce
A fresh grind of black pepper just before serving enhances flavors
