Rib-eye with Blue cheese and roasted vegetables

Rib-eye (Entrecôte) with Blue cheese sauce and roasted vegetables
Serves 4

4 individual steaks of Rib-eye (Entrecôte), about 2,5-3 cm thick (~1 inch)
1 Tbsp vegetable oil or margarine
150 gram blue cheese
200 mL cooking cream or half-and-half
1 tsp Worcester sauce
4 medium size potatoes
2 carrots
2 parsnips
1 red onion
1 red or yellow sweet pepper (paprika)
12 cherry tomatoes
2 Tbsp Olive Oil
Fresh thyme
Sea salt – use flake salt if available

  • Heat oven to 225 degrees C (400F).
  • Scrub and if desire peel potatoes, carrots and parsnips.
  • Cut the root vegetables in equal chunks, about 3×2 cm.
  • Cut the onion in wedges and the sweet pepper in big pieces.
  • Add the potatoes, carrots, parsnips and onion to an oven-proof dish.
  • Pour over the olive oil and mix around so all the vegetables get coated by the oil.
  • Sprinkle salt and place the thyme over the vegetables.
  • Place in oven and roast for 20 min. Stirring once or twice to get them even browned.
  • After 20 min take the dish out of oven, stir and add the cherry tomatoes.
  • Place the veggies back into oven and finish for 10 min. Use a tooth pick or testing pin to ensure the root vegetables are soft.


  • In a sauce pan heat up cream. Cream should be hot but not boiling.
  • Reduce to low heat and add the blue cheese. Let the cheese melt in the hot cream.
  • Add the Worcester sauce and mix.
  • If you do the sauce before the vegetables are done, the sauce can be re-heated just before serving.


  • Heat up the oil or melt the margarine in a hot skillet.
  • Add the meat to the hot skillet and brown for 2 min. Flip the meat over and reduce heat to medium and finish for 2-3 min. This will make a medium to medium rare steak, depending on the thickness of the meat.
  • If you want a well-done steak, flip the meat over once more and finish for about 2-4 min.

Place the steaks on the individual plates and serve with the sauce and root vegetables.


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