This flavoured butter is exceptionally good on top of grilled or pan-fried steaks.
MAKES 250G
150g butter, softened
100g Roquefort
Freshly ground pepper
Put the softened butter into a bowl. Crumble in the Roquefort and work into the butter with a wooden spoon to combine. Briefly blitz in a blender until smooth or rub through a drum sieve with a plastic scraper. Season with pepper to taste.
Lay a sheet of cling film on your work surface and spoon the butter into the middle. Roll the butter in the cling film into a cylinder shape, about 5cm in diameter, twist the ends to seal and refrigerate or freeze until needed.
Unwrap the butter and cut into discs to use.