1 stick (4oz.) butter
4 oz. Roquefort
3 teaspoons tomato paste
2 cloves finely chopped garlic
1 to 1-1/2 tablespoons each cognac and a medium sherry
Black pepper
For the Steak:
4- 10 oz. sirloin steaks
endive, and beet greens such as baby bulls blood greens (delicately dressed)
Salt and pepper
Recipe Directions
Pat the Roquefort dry with a paper towel (to reduce the amount of liquid in mixture). Cream the Roquefort and butter together until smooth. Transfer to Cuisinart or food processor and puree well, adding the tomato paste and chopped garlic. Very slowly add the sherry and cognac. Watch carefully to ensure the mixture remains creamy. Add a few grinds of black pepper and transfer to a pastry bag with a large tip.
Liberally salt and pepper the sirloin steaks. Sear them over high heat until desired doneness, may be done in a hot saute pan. Plate with endive, baby bulls blood and pipe the soft Roquefort butter down the length of the steak.
