pan fried steaks with roquefort and red butter pepper

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Cooking receipe to make pan fried steaks with roquefort and red butter pepper under category Aga Recipes. You may find some video clips related to this receipe below.

pan fried steaks with roquefort and red butter pepper

4 sirloin or fillet steaks each about 175g and 10mm thick

olive oil for brushing

Flavoured butter:

75g unsalted butter softened

90g roquefort or dolcelatte cheese

1 small red pepper about 90g cored seeded and diced

salt and freshly ground black pepper

few drops of tabasco to taste

To prepare the flavoured butter cream the butter and cheese together in a bowl then beat in the red pepper and season lightly with salt and pepper.

Add 1 or 2 drops of tabasco or to taste.

Shape the flavoured butter into a cylinder on a piece of greaseproof paper and roll up tightly.

Chill in the refrigerator for 10 to 15 minutes.

Meanwhile trim off any excess fat from the steaks season well and brush lightly with olive oil.

Heat a ridged skillet or ovenproof frying pan on the floor of the roasting ovenfor 10 minutes then place on the boiling plate.

Add the steaks and cook over a high heat turning just once.

Allow about 1 to 1 1/2 minutes per side for rare 2 to 2 1/2 minutes per side for mediumrare and 4 minutes per side for welldone steaks.

Transfer the steaks to warmed serving plates and top each one with several slices of the flavoured butter.

Serve with roast new potatoes and a rocket or watercress salad.

To test how well steak is cooked press it gently. If rare the steaks will seem soft and give readily. If medium the meat will be firm on the outside but with plenty of give in the centre. If well done it will be completely firm with no give at all.

Serves 4

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