Ingredients:

2 beefsteaks from fillet
2 tablespoons brandy
Oil on your liking
125 milliliters white wine
More than 1 petiole celeryFlavorings:
1/4 teasp*on coarse grinding black pepper
2 rosemary twigs
Pepper and salt on your liking

Sauce for Roast Meat

1 onion
150 g Rockford cheese or gorgonzola
1 yolk of egg
1 tablespoon white wine
125 g cream
1 teaspoon oil

Put meat into a small bowl, pour with oil and keep it in refrigerator for 2 days.

Prepared beefsteaks rub with a blend of brandy, coarse grinding black pepper, rosemary and pickle for 2 hours.

Wash, clean and dice petiole celery. Warm wine with a spoon of butter, salt, pepper, add celery and braise for 10-15 minutes.
Fry meat (4 minutes for every side) in a high fire, salt. Serve up with cheese sauce.

Sauce:

Dice onion, fry in a warm oil, add wine decoction (throw away celery), cream, warm and melt grinded cheese. Grind a yolk of egg with a spoon of wine and by mixing add it to sauce. Warm sauce bit in a low fire, but don't boil it not to curdle the sauce.