Roquefort Filet Mignons with Brandy
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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 cups 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.
Don't worry if you don't have actual Roquefort cheese. Any blue cheese will work.
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