Ingredients:
2 (6 ounce) filet mignon steaks
3 ounces Roquefort cheese
1/2 cup heavy whipping cream
1 tablespoon butter
pepper
parsley ( to garnish)
Directions:
Season filets with pepper to taste.
Cut the cheese in small chunklets.
Fry the steaks on high heat in the butter, (the way they were intended to be fried before cholesterol was invented); about 5 minutes per side for medium-rare, depending on the thickness.
Heat the cream in a small saucepan on medium-high heat.
Add the cheese as soon as the cream nears boiling and keep stirring in on medium-high heat; The sauce has to cook for about 5 minutes to reduce nicely; You should end up with a sauce with the consistency of very thick cream.
Add chopped parsley for color.
Put the steaks on plates and add a very generous ladlefull of sauce over the steaks- Eat- Bliss.
Servings: 2
Time preparation: 5 min.
Time total: 15 min.