Summary

Ingredients

• 4 entrecôte
• 1 tablespoon olive oil
• 1 shallot (s)
• 150 ml white wine, dry
• 75 g blue cheese (Roquefort)
• 125 g crème fraîche
• 1 piece (s) butter
• salt and pepper

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Instructions

1. Rub the entrecôtes with olive oil, season with salt, pepper and leave to stand for 30 minutes. Fry on both sides in a pan and keep warm.
2. In the same pan, reduce the finely chopped shallot with the white wine and pepper. Melt the Roquefort with the crème fraîche and the piece of butter over low heat, then add to the shallot and white wine mixture.
3. Place the entrecôtes on serving plates and pour the Roquefort sauce over them. Rosemary potatoes cooked in the oven also taste great.