Sliced beef with leeks and roquefort sauce

3_06113 SLICED BEEF with leeks and ROQUEFORT SAUCE INGREDIENTS for 4 PEOPLE 400 g of beef tenderloin, 400 g 4 potatoes, leeks, 60 g butter, 200 g of roquefort, 20 cl of cream, 1 small glass of cognac, a few fresh sprig of coriander, salt, pepper. Preheat oven to 180° Wash the potatoes carefully under running water to remove residual Earth, then cook in boiling salted water for 17 minutes. Drain, peel them and cut them into thin slices. Wash the leeks and cut them into rings. Melt the butter in a frying pan with non-stick coating and let them jump lively focus leeks for 10 minutes. Meanwhile, in a bowl mix the cream with roquefort. In a pan with non-stick coating scalded meat a minute per side over high heat; sprayed with cognac and remove from heat. Let cool, then cut the meat into thin slices. 4 lightly buttered baking paper sheets; in each place the potatoes, leeks and sliced meat. Pour over cheese sauce and garnished with fresh coriander. Close the paper wrappers and bake, bake 10 minutes leaving. When cooked, remove from oven, transfer each bag into individual plates and serve.