3 lbs. beef, coarsely chopped
2 eggs
2 lg. shallots, minced
Freshly ground pepper
12 oz. Roquefort cheese, divided into 1-oz. portions
3 tbsp. oil
1 c. Port
3-4 tbsp. green peppercorn
1 c. whipped cream
1/2 c. unsalted butter, cut into sm. pieces
Pommes Lyonnaise (see bottom of page)

Combine meat, eggs, shallot and pepper in a large bowl and mix gently but thoroughly. Divide into 12 balls. Stuff each with cheese, flattening meat slightly but keeping cheese enclosed.

Heat heavy saute pan over medium high heat. Add oil. Add patties and saute until cheese is melted and meat is rare, turning once. Transfer to hot plate or platter and keep warm.

Pour off fat from pan. Return to heat and add Port to deglaze pan. Stir in peppercorns and cream and cook until sauce begins to thicken. Whisk in butter a small amount at a time. Taste and adjust seasoning. Pour over meat and serve with Pommes Lyonnaise.