Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season filets with pepper to taste. | 2. Cut the cheese in small chunklets. | 3. Fry the steaks on high heat in the butter, (the way they were intended to be fried before cholesterol was invented); about 5 minutes per side for medium-rare, depending on the thickness. | 4. Heat the cream in a small saucepan on medium-high heat. | 5. Add the cheese as soon as the cream nears boiling and keep stirring in on medium-high heat; The sauce has to cook for about 5 minutes to reduce nicely; You should end up with a sauce with the consistency of very thick cream. | 6. Add chopped parsley for color. | 7. Put the steaks on plates and add a very generous ladlefull of sauce over the steaks- Eat- Bliss. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
filet mignon steak	2			50.4333	0.0	11.22	0.2833
roquefort cheese	3	ounces		411.6346	4.0568	1.1652	43.4598
heavy whipping cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
pepper				-	-	-	-
parsley				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.