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Beef Tenderloin Steaks with A Roquefort




Source of Recipe


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Four 6 oz. filets mignons
Vegetable oil
Freshly ground black pepper
Coarse salt
1/4 cup dry red wine
1/4 cup low sodium beef broth
1/4 cup heavy cream
1/4 cup crumbled Roquefort cheese
1 Tblsp. chopped fresh parsley



Heat a heavy bottomed skillet over a high heat until very hot.

Lightly brush the steaks with oil, place in the pan, season generously with pepper and cook for 3 minutes. Turn the steaks, season with salt and pepper and cook for 4 minutes for rare. If you prefer your steaks more well done, reduce the heat to medium and continue to cook to the desired doneness up to 7 minutes for medium well.

Transfer the steaks to a plate and keep warm.

Return the skillet with the stock over medium heat and add the wine.

Stir with a wooden spoon to scrape up the browned bits that have stuck to the bottom of the skillet.

Add the broth and cream and continue to simmer until the liquid becomes saucelike, about 3 minutes. Stir in the cheese and remove from the heat.

Pour any juices that have collected around the steaks into the sauce.

Ladle the sauce around the steaks, sprinkle with the parsley and serve.


Serves 4