Heat a large sauté pan. Add oil and fry the steaks, cooking until done to your preference. Remove to a warm plate. Add the white wine and garlic to the pan. Saute for a minute, then deglaze the pan by scraping the bottom with a wooden spoon. Allow the wine to reduce by half, then add bouillon and rosemary. Mash together the blue cheese and butter, and add to pan. Simmer until smooth. Cut the steak on the diagonal into pieces, place in sauce, and serve with French bread. Dip the bread in the sauce.