Steak, St-Juéry

Name: Steak, St-Juéry
Yield: Serves 6
Cuisine: French
Ingredients: 6 fillet steaks; a little olive oil and butter; chopped parsley; handful of chopped toasted walnuts, flaked almonds and pine nuts; 50 g Roquefort cheese; 150 ml beef or chicken stock; 3 tbsp Marsala or port; 50 g unsalted butter, softened, plus 10 g extra; 2 tbsp crème fraîche; 1 shallot, chopped finely

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

St-Juéry is a town on the outskirts of Albi, the capital of the Tarn, where our neighbours, the Bonnés, have a cosy winter home. It is also said to be the origin of this ritzy steak dish.

Ingredients

For the Sauce

50 g unsalted butter, softened, plus 10 g extra
50 g

Europe
France
Albi
St-Juéry
Main course
Winter
Mediterranean
Gluten-free

Method

Mash the butter and cheese till smooth or, if you prefer, put in a small plastic bag and knead together through the plastic. Shape or press into 4 or 5 pieces, and refrigerate.

In the remaining butter in a small pan, fry the shallots for 3-4 minutes till transparent but not brown. Add the Marsala and reduce to a syrup, then the stock and reduce again to a syrupy consistency - it should