• 60 ml (¼ cup) White wine
• 45 ml (3 tbsp) French shallots, chopped
• Salt and ground black pepper
• 100 g (1) Liberté Quark Fresh Cheese
• 25 ml (5 tsp) Fresh Parmesan cheese, grated
• 1 Garlic clove, minced
• 15 ml (1 tbsp) Flat-leaf parsley, chopped
• 10 ml (2 tsp) Dijon mustard
• 4 Skirt steaks of about 150 g

1. Cheese preparation: reduce the white wine with the shallots and the ground black pepper. Let cool.
2. Stir in all the ingredients, except the steak.
3. Mix well and adjust the seasoning.
4. Skirt steaks preparation: cook the skirt steaks as desired.

Assembly.

Top each piece of meat with a quenelle (spoonful) of the cheese preparation.
Serve with mashed potatoes.