Roquefort peppercorn sauce

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


    Hampshire, England, UK
    7 people made this

    Ingredients
    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

    Method
    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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