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    Pan Fried Steak with Roquefort

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    Pan Fried Steak with Roquefort

    Steak is the perfect choice for a special occasion and this recipe is ideal for a Valentine's supper for two. Serve with Passion Cream Mini Pavlovas for the ultimate romantic supper. British and Hereford beef is produced to the highest standards in animal husbandry and welfare with assurance regarding quality.

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 2


    • 50g Société Roquefort Cheese
    • 25g butter, softened
    • 1 tsp sunflower oil
    • 2 Waitrose British or Hereford Sirloin Steaks (prepacked)
    • Salt
    • Freshly ground black pepper
    • 100ml Waitrose 5 Year Old Whisky or Waitrose Bourbon Whiskey
    • To serve:
    • 85g bag Waitrose Watercress
    • 1 small red onion, thinly sliced


    1. Mash the Roquefort and butter together with a fork to make a smooth paste. Set aside.
    2. Preheat a heavy-based frying pan until very hot. Add the sunflower oil then the steaks cooking for 21/2 minutes each side for rare, 4 minutes each side for medium rare, and 6-7 minutes for well done, turning once.
    3. When the meat is cooked to your liking remove from the pan, season, then cover and leave to rest on a warm plate while finishing off the dish.
    4. Pour the whisky or bourbon into the hot frying pan and bubble away, scraping any meat juices from the bottom of the pan using a wooden spoon. Take extreme care, as the whisky could easily ignite if overheated.
    5. Toss together the watercress and red onion and place on two serving plates. Lay the steaks on top and top with a large spoonful of the Roquefort butter. Spoon over the hot pan juices and serve with Waitrose Frozen Jacket Scallop Potatoes.

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    Cook's tips

    Use fingers to test when the meat is cooked. If it is simply browned on the outside and feels very soft when pressed it is very rare. If the meat feels springy when pressed and drops of blood and juices appear on the outside it is rare. Firm to the touch, just a little springy and with pinkish juices it is medium rare. Well done meat is quite firm to the touch.


    Average user rating

    5 stars