1 (4 1/2 to 5 lb.) fillet of beef, trimmed and tied with cotton string
3 cloves garlic, peeled
4 tbsp. (1/2 stick) butter
3/4 tsp. ground black pepper
1 tsp. salt

ROQUEFORT SAUCE:

1 1/2 c. dry white wine
3 c. heavy cream
1/2 lb. Roquefort cheese, crumbled (you can substitute a good bleu cheese)
1/2 tsp. ground black pepper

Preheat the oven to 500 degrees. Place the fillet in a buttered roasting pan. Mash the garlic, butter, pepper, and salt into a paste. Rub the mixture over the meat. Roast the fillet, uncovered, for 22 minutes. Remove from the oven. Cover the roast tightly with foil. Let it rest in a warm place for 20 minutes. The fillet will be rare in the thickest part and medium in the thinner part. Remove the string and slice into 1/2 inch slices. Yield: 6 to 8 servings.

To make the Roquefort sauce, heat the wine in a heavy saucepan over high heat for about 15 minutes, or until it is reduced to 1/4 cup. Add the cream and reduce to about 2 cups. Add the Roquefort and pepper. Simmer, stirring constantly, until the cheese has dissolved and the sauce starts to thicken. Serve with the fillet slices. Yields: 3 cups.

A robust sauce, spiked with white wine and flavored with the rich taste of Roquefort Cheese!