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Fillet steak with Roquefort sauce in Ratafia

For 4 people

  • 4 thick Fillet Steak in Rump steak
  • 150 g of Roquefort,
  • 1 shallot,
  • 10 cl of J.M TISSIER Ratafia,
  • 4 soup spoons of thick fresh cream,
  • 70 g of butter,
  • 4 pinches of flower salt, ground pepper

Peel and slice the shallot thinly. Put it in a saucepan with Ratafia and let reduce for a few minutes.

Add the Roquefort in bites and crush with a fork. Add the cream and stir over a very low heat to obtain a smooth sauce. Ground pepper twice and keep warm.

Heat a non-stick pan and put the fillet steak to cook without fat, over high heat. Cook according to your taste.

Serve in service plates, on each fillet steak put a pinch of flower salt and add the Roquefort sauce.

To be served with small potatoes …

Fillet steak with Roquefort sauce in Ratafia