This creamy steak topper contains three layers of flavor. First, the pleasant tangy bite of the Roquefort cheese, next the salty crispiness of the bacon crumbles, and third, a hint of onion from the shallots and chives. All of these flavors marry well the with beefy goodness of a grilled steak.
In a medium pan, saute shallots in olive oil, until brown (about 6-7 minutes). Allow to cool slightly, then transfer to a medium bowl. With a fork or potato masher, mash the shallots with the butter, bacon, Roquefort cheese, chives, Worcestershire sauce, and black pepper. Taste and add salt if necessary. The mixture can be covered and placed in the refrigerator as is, or placed onto a sheet of wax paper or plastic wrap, and rolled into a log.
Once this is complete, place into the refrigerator for 2 hours, or until firm.