Steak with Saint-Marcellin sauce

Demi-poire de boeuf sauce Saint-Marcellin

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      20 min

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

The sauce for these steaks is made from little melted cheeses, which are named after the town they are from in the Dauphiné region. Due to their creaminess they make an excellent and easy sauce for a quickly cooked steak. Steaks are a staple across France and are cooked with their own regional sauces or traditions, making no two alike! The French have a much broader range of cuts for steaks than elsewhere and, perhaps surprisingly, they often use topside.