Grilled Rib-Eye with Roquefort Butter & Roasted Cherry Tomatoes

I actually received a phone call today asking “Aren’t you cooking?  How come I haven’t received any blogs lately?  You KNOW I can’t cook unless I receive your blog!”  Well, yes, I’ve been cooking, but I’ve been so busy lately, I haven’t had time to blog about it!  It IS nice to feel needed, though.  LOL

Here’s a dish I fixed the other night.  It’s one of those dishes that when you taste it, makes you sit back and take notice.  “WOW” is a good description!  You know how I like compound butters, and I always have a variety in my freezer.  Well, this butter has Roquefort cheese blended into it along with a few other things like thyme, shallots, garlic & a little red wine vinegar.  It is FANTASTIC on beef!  If you’re a blue cheese fan, it’s a MUST TRY! I topped my grilled rib-eyes with a bit of the butter and some roasted cherry tomatoes.  I must admit…it was REALLY good!

TIP: You know how your cherry tomatoes start to get wrinkled as they get older?  Well, DON’T throw them away.  Toss them with a little olive oil, salt & pepper, put them onto a sheet pan and pop into a 450• oven for about 12-15 minutes until they start to burst.  They are absolutely delicious either as a side dish or as a topping for fish, chicken or beef.

Grilled Rib-Eye with Roquefort Butter & Roasted Cherry Tomatoes

Roquefort Butter

adapted from The Best of Fine Cooking-Grilling

Yields about 1 1/2 cups
  • 1/2 lb (2 sticks) unsalted butter, at room temperature
  • 2 shallots,peeled and thinly sliced
  • 1 clove garlic, minced
  • 5 oz. Roquefort cheese, crumbled
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon good quality red wine vinegar
  • Kosher salt and freshly ground black pepper
In small skillet, melt 1 tablespoon of the butter over medium heat.  Add the shallots and garlic and cook until the shallots are soft, about 4-5 minutes.  Set aside to cool.  In a food processor, add remaining butter, Roquefort, thyme, vinegar, and the cooled shallot mixture. Process until well combined.  Add salt & pepper, combine again, and taste, adding more salt if necessary.  Leftover butter can be rolled up in plastic wrap like a sausage, put into a ziploc freezer bag and frozen.
Note:  If you don’t have a food processor, just use a mixer or a wooden spoon and beat all until combined.  This is SOOO good on top of a steak!  Even better with some roasted cherry tomatoes on top!
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2 Responses

  1. I was lucky enough to have experienced the steak with the roquefort butter and tomatoes.On a 5 star scale it was a 6.

  2. Hi Liz,
    Whoever called you was thinking the same thing I was…I miss you when we aren’t getting a new meal sent to us. Glad you are alright and this recipe sounds awesome. See how the rest of the “recipe” had kind of sat back and relies on you? Shame on us but you are entertaining and informative.
    Thanks again for another wonderful recipe!
    Sandy

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