Steak with BBQ butters
I chose to make the Roquefort butter, as we are both big fans of this cheese. We often used to eat this dish in our local bistro when we were living in Paris so this was a nostalgic trip down memory lane, and a little clin d'oeil to the fact we will be there in 3 weeks and counting!
posted by Rachel at 2:51 am
2 Comments:
That looks amazing!! And I like your generous hand w/the Roquefort butter.
ha! the slice of roquefort butter is nearly as thick as the steak! Well my excuse is that it was still partly frozen so had I cut it any thinner it would have crumbled...yeah yeah I hear my arteries whisper ;-)
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