The Roquefort sirloin celebrates the Aveyron blue cheese, one of the oldest in France with a protected designation. The combination of premium meat and intense sauce defines the gastronomy of the French southwest. It is a frequent dish in brasseries in Toulouse and Bordeaux.
Mediterranean
Sirloin with Roquefort
Sirloin with Roquefort from France: traditional recipe step by step, with chef tips and clear times.
- France
- MAIN COURSES
- High protein
- medium
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 510 kcal
- Protein 38 g
- Fiber 0.5 g
- Carbohydrates 4 g
- Fat 36 g
- Sodium 720 mg
Story behind the dish
Preparation
Sirloin with Roquefort is a preparation from France with medium difficulty. Reserve about 35 minutes in total (15 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 beef tenderloin medallions of 180 g.
- Have ready: 120 g of crumbled Roquefort cheese.
- Have ready: 150 ml of cooking cream.
- Have ready: 50 ml of dry white wine.
- Have ready: 2 tablespoons of butter.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Seal the medallions in a pan with oil and butter for 2 minutes…
Seal the medallions in a frying pan with oil and butter for 2 minutes per side, set aside warm.
-
Sauté the shallot for 2 minutes
Sauté the shallot for 2 minutes, pour in the wine and reduce almost completely.
-
Add cream and crumbled Roquefort
Add cream and crumbled Roquefort, melt over low heat without boiling.
-
Return the medallions
Return the medallions, bathe with the sauce for 3 minutes.
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Serve with toasted walnuts and parsley
Serve with toasted walnuts and parsley, optionally a drizzle of honey.
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Serve with truffled mashed potatoes or roasted vegetables.
Serve with truffled mashed potatoes or roasted vegetables.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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