You´re probably looking at this picture upon reading the title of the recipe and scratching your head. You are correct, the picture does not depict a sirloin steak, instead a fine chicken breast steak, on a bed of potato purée and coated in Roquefort sauce. For this recipe we´ve been experimenting with sirloin steaks AND chicken breast and while the sirloin version is definitely the yummier one (or so says hubby), I only managed to snap a picture of the chicken one. And even that picture kind of looks like a failed Michelangelo. The recipe, however, does not fail in the least. It´s bulletproof. The purée is the creamiest you´ll ever eat, and the sauce, albeit super flavourful might just convince you Roquefort is a pretty awesome cheese after all. Curious? Keep reading.
For the steak and mashed potatoes:
two thick sirloin steaks
(I tried this with both veal and chicken breast and they both worked amazingly)
600 g potatoes
200 ml milk
a tbsp butter
two pinches of salt and one of pepper
a pinch of nutmeg
For the sauce:
100g Roquefort cheese
a tbsp olive oil
100 ml cream
1. Peel the potatoes and cut them in small cubes for them to boil faster. Boil them in 1.5l of water along with a tablespoon of salt until they pass the toothpick test.
2. Mash them with a blender, adding the milk, butter and finally the salt, pepper and nutmeg. Don´t worry if they´re creamier than your regular purée, that´s the whole point *wink, wink*.
3. Add the olive oil in a small pot, then the butter and let it melt on medium heat, then adding the Roquefort and finally the cream. Stir until creamy and liquid-y, then remove from the oven.
4. Next, season the meat with salt and pepper. Heat up a grill pan and fry your steaks for one to two minutes on each side (depending on how rare you like them).
5. To serve, start with a layer of purée, then add the steak, and coat in the Roquefort sauce. Enjoy with a nice glass of wine.