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.
Ingrédients
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.
Vidéo
Notes
Chef’s Tips and Tricks
-
Use milk instead of cream for a lighter sauce
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For a thicker sauce, add 10g beurre manié (butter mixed with flour)
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Bring meat to room temperature 20 minutes before cooking for even doneness
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Keep vegetables warm in a low oven at 80°C (175°F) while finishing the sauce
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A fresh grind of black pepper just before serving enhances flavors