Preheat the oven to 425F. In a large frying pan brown the beef over moderately high heat. Then transfer the beef to the oven and continue roasting for 20 minutes. To make the sauce, boil the Sauternes and beef stock until reduced by two-thirds. Stir in the Roquefort, butter, and crÅme fraöche . Boil for 3-4 minutes, then stir to combine. Season with salt and pepper. Serve in a gravy boat, with the beef and the boiled and buttered vegetables.
