Melt the butter in a medium saucepan and cook the shallots until softened. Add the white wine and cook until reduced by half. Add the crÅme fraöche and cook until reduced by half. Oil the steaks and cook over a very high heat for 3-5 minutes per side, turning once. Season with salt and pepper. Just before serving, stir the cheese into the sauce. If the sauce becomes too liquid, add a paste made from 1 teaspoon softened butter beaten together with 1 teaspoon flour. Place the steaks on a warmed serving platter and spoon over the sauce. This dish is great served with blanched cucumbers sautÄed in butter.
