Ingredients
- tablespoons butter
- tablespoon olive oil
- (5 ounce) beef sirloin steaks
- salt and coarsely ground black pepper to taste
- tablespoons brandy
- cup heavy cream
- ounces Roquefort cheese, crumbled
- Italian flat leaf parsley, for garnish
Instructions
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Step 1
Start by melting the butter with the olive oil in a heavy skillet over high heat until shimmering. While the pan heats, season the steaks generously with salt and coarsely ground black pepper. Once the fat is hot, carefully lay the steaks in the pan and sear them for about 2 minutes per side to develop a deep brown crust. Then reduce the heat to medium and cook for another 5 minutes on each side for medium-rare, or adjust the time to your liking. Transfer the steaks to a warm plate and tent with foil. For the sauce, pour the brandy into the hot skillet and scrape up all the browned bits—this is where the flavor lives. Let it bubble briefly, then pour in the heavy cream. Bring to a boil while stirring, and let it reduce until the sauce coats the back of a spoon. Remove from the heat and whisk in the crumbled Roquefort cheese until melted into a smooth, tangy sauce. Spoon it over the rested steaks and finish with fresh parsley. I find this method delivers a perfectly balanced dish every time.