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Roquefort cheese with horseradish

(This recipe is for one steak only.)
1/8 cup    of crumbled Roquefort cheese  
1/4 tsp    of prepared horseradish  
1 tsp    of heavy cream  
Place 1/8 cup of crumbled Roquefort cheese or a good bleu cheese (like Maytag from Iowa or a gorgonzola), 1/4 teaspoon of prepared horseradish and 1 teaspoon of heavy cream in a casserole dish. Do not stir. Place in a pre-heated 350 degree oven for 12 minutes. The cheese should be soft but not totally melted; keep an eye on it. You want it warm, so put it in the oven at the same time as you put the steaks on the grill. The timing should be perfect. Mix the cheese, horseradish and cream together at the very end. A little kick of fresh-ground pepper and a couple of dashes of Tabasco and Worcestershire sauces at the time of mixing adds to this great topping.