Beef Fillet with Cheese Sauce

fry, wrap in tin foil with bay leaves and garlic cloves and cook in the kitchen stove.

Blanch the broccoli roses in a salted water bath, drain and add a flake of butter, salt and pepper. Sauté the de-stemmed chicory leaves in olive oil, add honey and extinguish several times with a dash of white wine.

For the sauce, melt the blue cheese in a sauce of reduced salt, whipping cream, white wine and pepper and grind.

Arrange everything on a flat plate and decorate with a bunch of parsley.

Colliure, red, from the estate La Cave Liter’Abbe Rous in the Languedoc in France.

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