Steak with Peppered Parmesan Sauce and Roquefort Potatoes

4.8 49 ratings

Prep. 25 min

Total 50 min

2 portions

Ingredients

Steak

filet mignon medallions (approx. 4-6 oz ea.)
2
salt to season

Potatoes

water
20 oz
baby red potatoes or mixed baby potatoes
8 oz
rosemary
1 sprig
olive oil
1 tbsp
salt
½ tsp

Peppered Parmesan Sauce

Parmesan cheese in pieces
2 oz
whole black peppercorns
1 tbsp
fresh thyme leaves only
5 sprigs
shallots in pieces
2 oz
unsalted butter in pieces
2 oz
chicken stock
5 oz
brandy
1 oz
all-purpose flour
1 tbsp
heavy whipping cream
2 oz

Assembly

canola oil
1 tbsp
unsalted butter
1 tbsp
Roquefort cheese crumbled
2 oz
fresh rosemary (optional) to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 1796.8 mg

Protein 90.9 g

Calories 6786.5 kJ / 1622 kcal

Fat 118.8 g

Fibre 4.9 g

Saturated Fat 56.4 g

Carbohydrates 38.1 g

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