Roquefort Filet Mignons with Brandy

SERVES: 4

COOK TIME: 20 Min

These beef tenderloin steaks are set apart with hefty doses of brandy and Roquefort cheese. Roquefort is aged blue-veined cheese that's made from sheep's milk near the French village of Roquefort.Try this and see why it's a favorite among our Test Kitchen team.

What You'll Need

4 (6-ounce) beef tenderloin steaks (1-inch-thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons butter
1 3/4 cup beef broth
3/4 cup brandy
1 tablespoon chopped fresh or dried rosemary
1 cup crumbled Roquefort cheese (See Note)

What to Do

Sprinkle steaks with salt and pepper. In a large nonstick skillet over medium-high heat, melt butter. Add steaks, and cook 4 to 5 minutes on each side for medium rare or to desired degree of doneness. Remove steaks to a serving platter; keep warm.
Add beef broth, brandy, and rosemary to skillet, stirring to loosen particles from bottom of pan. Bring to a boil; boil 5 to 6 minutes or until sauce is reduced to about half. Pour over steaks. Sprinkle with cheese.