Entrecôt with Roquefort sauce

For the entrecôte:

• Remove the excess fat from the meat leaving the white parts.
• Cut 200 g portions.

For the garnish:

• Parboil courgette and carrots and then cook them English style.
• Chop the green beans into fine julienne and blanch in salted water. Wrap them in thin bacon fillets.
• Glaze the whole shallots or in halves (depending on their size).
• Peel the piquillo peppers and confit in garlic oil.

For the sauce:

• Prepare a Roquefort cheese sauce infused with a little reduced brandy.

For the decoration:

• Crispy potatoes.

HOW TO SERVE

• Cook the entrecôte on the griddle or grill. Carve into strips.
• Sauté the vegetables and green beans wrapped in bacon and then season.
• Heat up the piquillo peppers and the shallots.
• Plate up the carved entrecôte.
• Serve with the vegetables, the green beans wrapped in bacon and the shallot. Arrange in a neat way.
• Pour the Roquefort sauce over the top.
• Decorate with the crispy potatoes.