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Posted: 04/14/2009 11:13:12 AM
The strong flavor of Roquefort cheese, flavored body and gives a creamy sauce that bathes the meat. The pieces of meat are juicy and combine well with sweet brandy, used to Flambé. The dish is accompanied with a few simple slices of fried potatoes served with golden contrast to roasted red meat.
For 6 servings you need
4 beef steaks
50 grams of butter
½ pound of Roquefort cheese
½ cup brandy
½ liter of milk cream
Salt and pepper
Season the meat on both sides with salt and pepper. Book it.
Put the butter cut into pieces in a saucepan on low heat until melted and stir.
Remove pan from heat and slowly put the butter in a small bowl, separating the unwanted sediment.
Pour into a clean pan and heat butter, Enter pieces of meat in the skillet and gild 4 minutes per side. Add the cheese into very small pieces.
Add the brandy over the meat and turn the brandy with a match. Flambé until the flame is extinguished.
Remove the pieces of meat and book it in the preheated oven.
Put the pan to the fire where you cook the meat and add the cream, mix well and allow to cook 5 minutes over low heat until the cream is thick.
Serve the meat and pour hot sauce over it.
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Please specify flour or corn tortillas if you wish to be taken seriously. Not only do the flavors differ, but the texture and treatment do.
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