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

Printable Recipe

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!