Remove the fibers from the meat and cut it into equal parts.

Press the meat pieces by hand to open like pendants and place them in the fridge.

Cut about a centimetre from the round part.

Cut the pieces you removed into small cubes.

Finely chop the garlic and chili peppers.

Saute the chopped peach in olive oil in a saucepan.

Add the chili and garlic, sauté for another minute and simmer with the peach broth.

Add the sage, salt and boil for 5 minutes.

Turn on the oven at 200 degrees Celsius.

Bake the meat on the grill for 2 minutes on each side, transfer to a pan and season with salt and pepper.

Cover the meat with the peaches and sprinkle with Roquefort.

Bake for about 15 minutes until the Roquefort has melted.