Pound the steaks a little, season, place two sage leaves on each. Cut the cheese into four sticks, each approx. 8 cm long, wrap each piece in a slice of ham and place on a steak. Roll the meat up and secure with toothpicks. Fry the rolls in hot clarified butter for approx. 10 mins. all over. Remove from the oven.
Pour the wine and stock into the same frying pan, bring to the boil, then reduce a little. Mix the butter and flour, add to the pan while stirring, simmer for approx. 5 mins., season. Return the rolls to the pan and heat gently.