Sliced Steak with Roquefort Rocket
Contributing Chef- Abby Reibman- Author of The Desk and The Stove
This thinly sliced steak with roquefort and rocket is the perfect spring lunch or light supper. The peppery rocket balances out the steak and the strong cheese. By serving on a large wooden platter, it’s easily shared – and, creates a fantastic centerpiece for everyone to gather around. The Hostess Handbook suggests adding some toasted walnuts (not pictured) to elevate the dish even more. Serve with a Barbaresco for an easy drinking red that will complement this dish to perfection.
3 small filet steaks
2 cups rocket
½ cup Roquefort cheese, cut into small cubes
1 garlic clove, crushed with the heel of your knife
squeeze of lemon juice
salt and pepper
1- Arrange the rocket and Roquefort cheese on a large wooden platter.
2- Pan sear the fillet steaks in butter with the crushed garlic clove for 3-5 min on one side and 1 min on the other side (medium-rare). Baste with cooking butter whilst cooking. Remove from the heat and set aside to rest (2 min).
3- Slice the steak thinly and arrange over the rocket and cheese. Season with a drizzle of olive oil, salt, pepper and a few squeezes of lemon juice.