Roquefort peppercorn sauce

Roquefort peppercorn sauce


3 people made this

About this recipe: This rich and creamy peppercorn sauce is especially delicious with fillet steak. Try substituting Stilton for Roquefort if preferred.

amy Hampshire, England, UK

Serves: 4 

  • 250ml double cream
  • 100g Roquefort cheese, crumbled
  • 2 to 3 tablespoons mixed peppercorns
  • salt to taste (optional)
  • chopped flat-leaf parsley to garnish

Prep:5min  ›  Cook:8min  ›  Ready in:13min 

  1. In a large saucepan, heat the cream until it's just about to boil. Simmer for 1 to 2 minutes, then lower the heat to medium and add the cheese.
  2. With a rolling pin, lightly crush some of the peppercorns. Add to the cream and cheese mixture and stir to combine.
  3. Cook over medium heat, stirring, for a further 3 to 4 minutes so that the sauce thickens and the flavours combine. Taste and add salt if needed. Serve over beef, pork or chicken, garnished with chopped parsley if desired.

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