I just finished eating a juicy entrecôte (rib steak) and am feeling thankful to the French for this delicious cut of meat…but, then again…is it really French?  And come to think of it, the French fries…I don’t think they are really very French either.  According to Wikipedia, ‘entrecôte‘ is a piece of meat (beef) cut out between two ribs.  And now, it turns out that what the grocery store sold to me as ‘entrecôte‘ is really a ‘contre-filet‘ or sirloin steak which is the portion of the sirloin on the side of the bone opposite the filet.  Oh well, it was so very tasty anyway, especially since it was smothered in sauce Roquefort!  Here’s my husband’s recipe for Roquefort sauce:

Ingredients
2 cups of softened French Roquefort cheese
2 cups of heavy cream
2 tsp black pepper

Pour the cream into a saucepan, throw in the pepper and boil until reduced by half.  Then, add the cheese and whisk until smooth.  Serve warm drizzled over a juicy, grilled steak.