Steaks with Blue Cheese Sauce

The trick is making sure the cheese is room temperature, or it will turn out oily.

1/4 lb roquefort or other strong bleu
4 tsps dry white wine
1 tsp lemon juice
1 tbsp minced parsley
1 crushed garlic clove
dash paprika
dash pepper
1 tbsp butter
4 steaks, about 1" thick

Mix the cheese, wine, lemon juice, parsley, garlic, paprika and pepper together in a saucepan. keep the heat low or use a double boiler, stirring until it's smooth. Brown the butter in a large pan and saute the steaks until cooked to taste. set the meat aside, then deglaze the pan with water or broth and season with salt. Add 2 tbsps of these juices to the cheese sauce. pour sauce over steaks and serve immediately.