Here is another recipe that I came across during my trip to Villeréal (post below this one) Steak with Roquefort Sauce, made with creamy French roquefort cheese. It’s a combination I would never have thought up myself, but one that works very well, turning the steak from an ordinary piece of beef into a gourmet dish!
Roquefort cheese is a sheep milk blue cheese from the south of France, and only deemed authentic if aged in the natural Combalou caves of Roquefort-sur-Soulzon.
The history of the cheese has a rather funny story and apparently goes as so: Legend has it that whilst eating his lunch of bread and milk cheese, a young French man was distracted by a beautiful lady. He decided to chase after her so left his bread and cheese in a nearby cave (the caves of Roquefort-sur-Soulzon), only returning months later to discover the cheese had grown mold and turned into roquefort. Dad-ah!
As requefort is one of the worlds most famous blue cheeses you shouldn’t have a problem finding it in your local supermarket. The thing you many need to spend a little more time on is finding the right cut of beef. This rump steak from our nearby supermarket in Villeréal was tender, juicy and full of flavour – and best of all did not turn rubbery when cooked.
I was inspired to make this dish after eating the ‘Cote de Boeuf’ in the popular local bar-restaurant Le Moderne (information further down). The menu contains various cuts of beef supplied by local farms, and an array of sauces such as shallot sauce and roquefort sauce. When the quality of the meat is so good, a simple sauce is all you need to go with it. Beef in France is pretty spectacular and its near impossible to find the same quality here in the UK – hence the fact I rarely eat it. A visit to your butcher is probably the best bet for finding a good quality piece of rump or sirloin, for this recipe its important the steak is tender and fresh.
Steak with Roquefort Sauce
4 rump or sirloin steaks
2 shallots, chopped finely
4 tablespoons butter
3/4 cup roquefort cheese
1/2 cup heavy cream
1. Cook shallots gently in butter until soft but not brown.
2. Crush roquefort cheese into cream and mix together. Add this to the butter and shallots, cooking over a low heat until melted together into a sauce.
3. Start Frying your steaks in butter until to your liking: rare – medium or well done.
4. Remove roquefot sauce and stir in some pepper. Serve with your steak.
The Saturday food markets in Villeréal are pretty amazing, offering huge selection of fresh fruit and vegetables, herbs from Provence, seafood, meats, wine, dried and cured meats and much more.
For most of our stay Le Moderne became our local bar-restaurant, perfectly situated in the central square opposite the amazing 15th century covered marketplace. From breakfast coffee and pastries, traditional cuisine for lunch and dinner, as well as the top quality rose, red and white wine France is famous for, its the perfect village hang-out. It’s also a great place for people watching, drawing in the local theater groups, working community and a mix of tourists. More information here:
View of the Church from Le Moderne
Another great restaurant we visited was Les Marroniers, serving up Italian and French cuisines, lots of fresh seafood and one of the best pizza’s I’ve ever eaten outside of Italy. I can only assume it had something to do with the superior fromage they used! It was a truly memorable pizza and mentioned by other people in TripAdvisor reviews! More information on Les Marroniers:
– For more information on visiting Villeréal, go to the office of tourism website: http://www.villereal-tourisme.com/en/index.htm
– Flights to nearby airport Bergerac with Ryan Air start at £40 return