Grilled Steak with Roquefort Butter

Preparation info

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Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

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Cream 1 ounce Roquefort cheese and 2 ounces butter with the juice of ½ lemon and 2 tablespoons finely chopped parsley, chervil or chives. Season to taste with salt and freshly ground black pepper.

Transfer thick steak, grilled as opposite, to a heated serving platter, and top with Roquefort butter.