Comment : can be made with other cheeses, for example other blue cheeses or even camembert. Two possibilities, if you are cooking steaks, take them out of the pan, and let them rest covered for about ten minutes while preparing the sauce. Otherwise, add Port or Cognac to the cream to start.
100 g Roquefort cheese
1 shlook white Port or Cognac
1 dl cream (35% MF)
Deglaze the pan with the Port or Cognac, and pour it into a small saucepan with the cream.
Heat the cream and the Port or Cognac to let the alcohol evaporate (if you did not deglaze the steak pan).
Reduce a little with a rolling boil. Lower the temperature and dissolve the Roquefort cheese.
Pepper generously and reduce a little more if necessary.