ingredients
To prepare the chops:
500g ribeye steak, cut into 2.54cm cubes
2 tablespoons olive oil
2 cloves minced garlic
1 teaspoon dried rosemary or chopped fresh rosemary
1 teaspoon dried or chopped fresh thyme
Salt and pepper to taste
To prepare the Roquefort sauce:
100g crumbled Roquefort cheese
1 cup heavy cream
1 tablespoon unsalted butter
1 small onion, finely chopped
1 teaspoon Dijon mustard (optional)
Salt and pepper to taste
Preparation Method
1️⃣ Cook the Meatballs
Heat olive oil in a large skillet over medium heat.
Add the garlic, rosemary, and thyme, and stir-fry until fragrant.
Add the beef cubes and season with salt and pepper.
Grill the meatballs for 2-3 minutes on each side for medium-rareness, or cook longer until cooked through. Remove from the skillet and keep warm.
2️⃣ Roquefort Sauce
In the same skillet, reduce heat to medium.
Add the butter and onion, and stir-fry until softened.
Add the heavy cream and bring to a boil over low heat.
Add the crumbled Gorgonzola cheese and Dijon mustard. Stir until the cheese melts and the sauce thickens slightly.
Season with salt and pepper to taste.
3️⃣ Serve and Enjoy
Place the meatballs on a platter and drizzle with the creamy Gorgonzola sauce.
Garnish with fresh herbs, if desired.
Serve with mashed potatoes, roasted vegetables, or crusty bread.
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