Ingredients for 4 people:

1 steak of around 600 g., the best choice would be the French entrecote; 12 bay leaves; butter, 150 g. Roquefort (the tasty and very coloured French cheese); 30 cl. of liquid cream; 12 nut kernels; 2 spoons of Porto or Marsala wine; salt and pepper. 

Preparation:

Cut the steak into square bits, 3 cm for each side and prepare the kebabs alternating with the bay leaves. Turn on the grill.

In the meantime prepare the sauce. Crumble the nuts. Place the Roquefort into a bowl and pressing it with a fork until creamy. Add the liquid cream, the wine, the nuts, some salt (the cheese is already salted) and pepper.

Place the kebabs in the oven and cook them for 2/3 minuets for each side, leaving the oven ajar. Add salt and pepper when cooked.

While the kebabs are cooking, heat the sauce in the microwave for 2 minutes. Serve the kebabs  with the Roquefort sauce in small individual bowls, with French fries, salad or white rice.

Obviously the sauce can be used to accompany roasted steaks or entrecotes.  

Translated by Chiara Nunnari from John Milton Institute