2 to 3 beef steaks, cut thin
1 c. white wine (very dry)
2 cloves garlic, chopped
1 sm. chopped onion
4 tbsp. boiled down beef stock (boiled down to a syrup consistency)
1/2 tsp. rosemary
2 oz. each butter and Bleu cheese, soft

Saute the beef steaks. Deglaze the pan with the white wine. Add the garlic, the small chopped onion, essence of beef stock and rosemary. Mix the butter and the Bleu cheese add them to the pan to melt and pour over the beef.