INGREDIENTS

  • 1 teaspoon oil
  • 10 g butter
  • 1 shallot
  • 284 ml double cream
  • 100 g Roquefort cheese
  • 2 teaspoons brandy
  • ground black pepper

DIRECTIONS

  1. Finely chop the shallot.
  2. Cut the roquefort into cubes.
  3. Gently heat oil and butter together in a small saucepan and add the chopped shallot.
  4. Still on a low heat gently fry until the shallot is soft but not coloured.
  5. Stir in the roquefort, brandy and the whole tub of cream.
  6. Stir over a low heat - don’t let it boil or it will be too thin.
  7. Add some freshly ground black pepper to taste.
  8. If the sauce does looks a bit too thin then just add a teaspoon of ‘Mc DOUGALLS’ thickening granuals!
  9. Poor over your steak straight away and enjoy! Mm Mmmm.