Aubrac Bone In Ribeye with Roquefort Sauce (3-4 pax, -10%)

Master a French steakhouse classic with our Aubrac Ribeye Pack and create the iconic Aubrac Ribeye Bone In with Roquefort Sauce. Perfect for 3–4 people, this recipe set brings together legendary Aubrac beef from mountain pastures and creamy Roquefort from ancient caves — rich, bold, and irresistible. The meat, sourced from Metzger Frères, one of France’s finest butchers, is celebrated for its exceptional quality and authentic Aubrac heritage.

• • 1x Beef Bone-in Ribeye, Aubrac, 30 Days Dry Aged by Metzger Freres, 1200g
  • 1x Roquefort La Cave (Wedge) – Maison Coulet, 100G
  • 1x Cream (Fresh), 200g
  • 1x Churned Butter (Unsalted) – Baechler, 250g
  • 1x Shallot, Long from France (Organic), 250g

For a perfect cooking, we recommend to follow those instructions:

1. Leave the Bone-In Ribeye at room temperature for at least 30 minutes before cooking.
2. Season with olive oil, salt and ground pepper, then massage the meat.
3. In a large pan, cook over high heat for 2 minutes on each side, to “mark” the steak.
4. Put in an oven dish, add herbs, for example thyme.
5. Cook at 200°C for 16 minutes if you like it rare, 19 minutes for medium and 22 minutes for well done.
6. Let the meat rest for 10 minutes before serving, wrapped in aluminium foil.
7. Cut the steaks off the bone, then slice the meat across the grain and serve.

Roquefort Sauce (5 minutes):

1. Melt 50g butter in a small pan over medium heat.
2. Finely chop 1 shallot and sauté until soft (2 minutes).
3. Crumble 75g Roquefort into the pan, stir in 150ml cream, and simmer 2–3 minutes until thickened.
4. Season lightly with pepper. Spoon over sliced steak.