Tournedos in Roquefort sauce with Ratte potatoes

Ingredients:

- Roquefort: 70 grams
- Crème fraiche: 3 tablespoons
- Wine vinegar: 2 teaspoons
- Mustard: 1 teaspoon
- Shallot: 1
- Ratte potatoes: 500 grams
- Tournedos: 2
- Thyme

Preparation Time:

15 min

Cooking Time:

45 min

Wash the Ratte potatoes without peeling them. Brown them in a frying pan for around 45 minutes with a knob of butter, a dash of oil, some thyme and a pinch of salt. Cook the potatoes until they are golden brown and soft on the inside.

Whilst the potatoes are cooking…
Using a fork, mash the Roquefort in a large bowl and add the finely chopped shallot and mustard. Next add the vinegar and season with salt and pepper. Taste… It should have a strong flavor – make sure you can taste the Roquefort, shallot and the acidity of the vinegar. If any of these three is overpowered by the others, add more of it.
Once the mixture is balanced, gradually add the crème fraiche to make the sauce go further. Taste regularly and stop adding once the sauce is to your taste. Place the sauce in the refrigerator for at least 30 minutes.

Once the potatoes are cooked, cook the tournedos without fat, simply seasoned with salt and pepper.

To serve, spoon one large tablespoon of Roquefort sauce over the tournedos and a second next to the Ratte potatoes.

This recipe is taken from Cook n'Share, Pyrex's new online culinary community.
Devised by Matthieu, it can be found at the following address: http://www.cooknshare.eu/fr/recettes/details-recette.php?id=39
Send him your comments at www.cooknshare.eu