I survived on scraps of Roquefort from the cheese trolley whilst working 80 hours a week as a commis chef in Glasgow, so this one is embedded in my DNA. Steak and Blue cheese has a long and illustrious relationship that dates back millennia, but trust me.... when we infuse crème fraiche with fresh rosemary and then melt in chunks of AOC Roquefort before beating in cold butter... it takes this affiliation to another level. Extremely rich and decadent and definitely my favourite way to finish our butter roasted 45 day tallow aged fillet mignon.
| Fresh | 100g | Serves 2-6 |
Ingredients: Butter (Milk), creme fraiche (Milk)), Roquefort (Milk), rosemary, salt & pepper.
.svg)
.svg)
