Email to Stella      

Sauce: Entrecote Sauce Roquefort

Source of Recipe

Chef Francois


List of Ingredients

2 tblspns. of butter
1/2 cup of diced shallots
1 1/2 cup of Chardonnay Brancott Vineyard
1 cup of heavy cream
3 soupspoons of broken Roquefort
9 oz. of beef filet(per person)





Recipe

Meat Preparation:
In a stick free pan, saute the beef in olive oil over high heat for 2 minutes on each side. Flambe with Courvoisier Cognac. Cover and set aside.

Sauce Preparation:
Melt the butter with the shallots, stirring constantly for 2 minutes over medium heat. Add the Chardonnay and reduce to half. Remove from the heat. In another pan, reduce the cream with the Roquefort over medium heat. Stir constantly until this is well blended. Add the Chardonnay mixture and the juices from the meat. Simmer softly. Add the sauce to the beef and serve.