Title: Cotes De Boeuf Sauce Roquefort
Categories: Meat
Yield: 4 Servings

2 (3-inch) prime double-rib
-steaks; with ribs
Vegetable oil
Salt and freshly ground
Black pepper
Sauce Roquefort-(see recipe)

Preheat oven to 400. Scrape the rib ends clean to French with decorative
crowns. Salt and pepper the steaks heavily and brown on one side darkly in
hot oil in a large skillet. Pour off fat, invert steaks in the skillet and
roast in oven for about 20 minutes. (Rare beef will slightly springy when
pressed with a finger.) Remove the beef from the oven and let rest for 10
minutes. To serve, carve each steak toward the bone into 1/4-inch slices.
Arrange these slices on hot dinner plates. Serve with Sauce Roquefort on
the side.

CAFE PLAZA

COPLEY PLAZA, BOSTON

GEVREY, CHAMBERTIN DOMAINE POULE

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.