Roquefort peppercorn sauce

    13 min

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

    Hampshire, England, UK
    19 people made this

    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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