Sirloin steak with Langres sauce

Preparation

• 1
  Heat the butter with the rosemary in a frying pan over a high heat, place the fillets in the pan and cook for 1 to 2 minutes on each side. Season with salt and pepper and keep warm while you prepare the sauce.
• 2
  Deglaze the pan used to cook the beef with the cognac, scraping up any cooking juices. Add the cream and cracked pepper and reduce over a low heat for 3 to 4 minutes.
• 3
  Cut the Langres into pieces and add to the sauce. Continue cooking over a low heat until the cheese has melted.
• 4
  Coat the fillets generously with the Langres sauce.
• 5
  Serve hot with green beans and roast potatoes.