Roquefort peppercorn sauce
13 min
This rich and creamy peppercorn sauce is especially delicious with fillet steak. Try substituting Stilton for Roquefort if preferred.
18 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
- 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.
- With a rolling pin, lightly crush some of the peppercorns. Add to the cream and cheese mixture and stir to combine.
- 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.
