Steak with roquefort, mango and ginger-wine sauce

Name: steak with roquefort, mango and ginger-wine sauce
Total time: 35 min
Yield: 4
Ingredients: 5 tablespoon thyme leaves; 150 ml Red wine; 2 tablespoon ginger jam; 50 gram butter; 4 steak; 100 gram Roquefort; 1 mango

Ingredients

Directions

Extra requirements: low oven dish.
Make sure the steaks are at room temperature.
Peel the mango with a peeler and cut the pulp into nice long slices of the kernel.
Keep the slices covered until used in a cool place.
Cut the Roquefort into slices (one slice per person).
Preheat the oven to 100 ° C.
Rub the steaks with salt and freshly ground pepper.
Heat the butter in the pan until the foam starts and the butter starts to color.
Fry the steaks over a high heat in four minutes, browning them after two minutes.
Place the steaks in the oven dish and place a slice of Roquefort on each steak.
Slide the dish into the oven and let the steaks still slightly.
Fry the slices of mango in the shortening until they are softer.
Put them on a plate.
Stir the ginger jam, wine and thyme through the shortening and allow to reduce to a lightly bound gravy.
Place the steaks on hot plates and place the slices of mango on them.
Spoon some of the gravy around it and add the rest of the gravy separately.
Delicious with chicory with pine nuts from the oven.