Steakhouse Steaks-Roquefort Chive Sauce




  • 4 (10-ounce) filet mignon
  • 4 tablespoons vegetable oil
  • 2 TB kosher salt
  • 2 TB coarsely cracked black peppercorns
  • 4 tablespoons unsalted butter, at room temperature, optional
  • 1 tsp Herbs de Provence
  • kitchen twine for tying

Roquefort Chive Sauce

  • 1 1/2 cups heavy cream
  • 2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh chives



  1. Preheat the oven to 400 degrees F.
  2. Combine the butter and herbs to make a compound butter, divide in four and set aside. Can be made a day ahead and refrigerated. Shaping into a log and wrapping with plastic wrap makes cutting into pieces easy when chilled.
  3. Cut 4 pieces of twine long enough to tie around the side of each steak, this will help the steaks cook uniformly, (remove before serving).
  4. Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
  5. Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the salt and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
  6. When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes. Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you’re actually testing the middle of the steak.) Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.
  7. Serve hot with Roquefort Chive Sauce on the side.

Roquefort Chive Sauce

  1. Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.


Adapted From | Ina Garten


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