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 …