The quickest, simplest sauce for steak.

250g Roquefort
250g/ml of Crème Fraiche

Slowly melt the cheese and crème fraiche together in a sauce pan. That's all!!! This sauce is fantastic over sirloins:

Serves 2
2 Sirloin Steaks
Salt and Pepper

Season and cook your steaks as per usual. Remove from the pan and rest for 3-4mins under foil. Get a carving knife and trim off the fat. Slice the steaks into diagonal slices approx 5mm thick. Serve on a warm plate with some wilted spinach on top, pour over your Roquefort sauce. Serve with chips, of course.