Ingredients
1 T butter
2 6 ounch filet mignon steaks
2/3 cup canned beef broth
1/4 cup brandy
1 tsp chopped fresh rosemary
1/2 cup crumbled blue cheese
Preparation
Melt butter in heavy medium skillet over medium high heat. Season steaks with salt and pepper. Add steaks to skillet and saute until cooked to desired doneness, about 4minutes per side for medium rare. Transfer steaks to plate. Add broth, brandy and rosemary to skillet and boil until sauce is reduced to 1/3 cup, scraping up browned bits, about 5 minutes. Spoon sauce over steaks. Top each steak with half of the blue cheese.
