Roast in Roquefort
Last Updated on
Pistachio with Roquefort blue cheese is a captivating and simple dish. Cut the roast thin and it cooks really quickly.
Ingredients for four
600g beef roast 50g Roquefort cheese 1 tbsp olive oil 1 tbsp olive oil 1 tablespoon olive oil 1 tbsp; 1 tbsp butter 2.5dl semi-dry white wine 1 dl cream 1 tsp pepper
Open the meat an hour before room temperature.
Make thin slices from it. Pepper the slices lightly.
Heat the frying pan to hot. Add a splash of olive oil and fry the meat on both sides very quickly. You can fry in several batches. Lift the meat to wait.
Add the wine to the pan and bring to the boil. Then pour in the cream and crumble in the Roquefort perää&. Bring to the boil to a nice, fairly thick consistency.
Add a small batch of meat to the pan. Allow to simmer and remove to a serving dish. Make the rest of the batches in the same way and finally pour the sauce over the meat.
