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Roquefort Filet Mignons with Brandy

(1 Votes)
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 cups beef broth
  • 3/4 cup brandy
  • 1 tablespoon chopped fresh or dried rosemary
  • 1 cup crumbled Roquefort cheese (See Note)

What to Do

  1. 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.
     
  2. 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.
     

Notes

Don't worry if you don't have actual Roquefort cheese. Any blue cheese will work. 

Ratings & Comments

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I have not made this yet so I cannot rate it.

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