This is one of a series of recipes I have from a winery. They unfortunately do not put the chef on the recipe page but on the tasting notes which I did not keep. So for lack of a better source, I'll call this the VSW series. I have not tried most of them, but I want to hang on to them so I'm posting them here.
When you're in the mood for a good steak and want something a little different, this Roquefort butter is just the thing. It compliments the flavor of aged beef so well. Spend a little extra and ask your butcher for slightly marbled "Choice" grade steaks. If you find Angus beef, all the better. USS produced Maytag blue cheese is an excellent alternative for Roquefort. This is a dish that cries out for a good Cabernet